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
Fresh ground white pepper
1/2 red onion, finely chopped
How to Make It
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.
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Review Body: I made the cold cucumber soup using a jalapeño infused olive oil from the farmers market. I also added dome avocadobto the garnish. Delicious!!
Date Published: 2016-07-24
Author Name: Cassi Hites
Review Body: Just made this and it turned out great. It made a relatively small amount so if making it for a big family or large gathering, you may want to double up. The flavors were great and the red onions are an absolute must. I added some sour cream and my super market did not have fresh dill so I improvised with a high quality dried dill. I need to tweek it a little more to make it just right. Next time I will peel the cucumbers for a cleaner look also.