From Eating Well Magazine, March/April 2009

1 small cucumber, peeled, seeded and chopped
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon nonfat or low-fat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon sugar
1/2 teaspoon salt

Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.