from Sundays at Moosewood Restaurant by the Moosewood Collective

1 medium cucumber-peeled, seeded, coarsely chopped            2/3 cup plain yogurt

2 Tbsp minced onion                                                                        1 Tbsp vegetable oil

2 tsp vinegar                                                                                                ¼ sp salt (optional)

2 tsp chopped fresh dill (or fennel fronds) (optional)

Combine everything in a blender or food processor and puree until creamy and smooth. Chill. Will keep refrigerated for at least one week.