Cold Cucumber Soup with Yogurt and Dill

By commercecook

Ingredients

• 2 large European cucumbers (2 1/4 pounds) halved and seeded. 1/2 cup finely diced for garnish, the rest coarsely chopped. ( I’ve also used just plain cucumbers)
• 1 1/2 cups plain Greek Yogurt (I used non fat)
• 3 tablespoons fresh lemon juice
• 1 small shallot, chopped. ( I used red onion)
• 1 garlic clove - minced
• 1/3 cup loosely packed dill
• 1/4 cup loosely packed flat-leaf parsley leaves
• 2 tablespoons loosely packed tarragon leaves ( I did’t use because I don’t like tarragon)
• 1/4 cup olive oil, plus more for drizzling
• Salt
• White pepper

Details

Preparation time 25mins
Adapted from

Preparation

Step 1

Step 1. In a blender or food processor, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley tarragon and 1/4 cup olive oil. Blend until smooth. Season with salt and pepper. Cover and refrigerate for at least 8 hours or overnight.

Step 2. Season the soup again just before serving. Pour into bowls. Garnish with finely diced cucumber and a drizzle of olive oil. You can also add finely chopped onion,