Cold Cucumber Soup with Yogurt and Dill

• total time: 8 hours 20 minutes

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

Directions

Gather the ingredients.

In a blender, combine the coarsely 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.