Ingredients

　　1 cup plain yogurt

　　2 European-style cucumbers, peeled, seeded, and diced

　　1 garlic clove, minced

　　1 tablespoon chopped fresh mint

　　1 1/2 teaspoons chopped fresh flat-leaf parsley

　　1/2 teaspoon kosher salt

　　Combine all the ingredients and put in a serving bowl. Cover and refrigerate for at least an hour before serving.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.