· 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
Step 1In 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.