Cucumber Vinaigrette With Basil and Garlic

• 1 cup cucumber juice (see recipe)
• 2 tablespoons plain lowfat yogurt
• 4 teaspoons finely chopped scallions
• 2 teaspoons finely chopped fresh basil
• 1 medium clove garlic, peeled and minced
• 1/2 teaspoon salt
• Freshly ground pepper to taste

1. Whisk the cucumber juice and yogurt together in a medium bowl.
2. Whisk in the scallions, basil, garlic, salt and pepper.

cucumber juice, yogurt, scallions, fresh basil, clove garlic, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4507 (may not work)