Cold Cucumber Soup with Yogurt and Dill

Cold Cucumber Soup with Yogurt and Dill

Ingredients

•     2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
•     1 1/2 cups plain Greek yogurt
•     3 tablespoons fresh lemon juice
•     1 small shallot, chopped
•     1 garlic clove
•     1/3 cup loosely packed dill
•     1/4 cup loosely packed flat-leaf parsley leaves
•     2 tablespoons loosely packed tarragon leaves
•     1/4 cup olive oil, plus more for drizzling
•     Salt
•     Fresh ground white pepper
•     1/2 red onion, finely chopped

Instruction

    In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
    Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.