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 for serving, the rest coarsely chopped
1 1/2 cups plain Greek yogurt
3 tbsp. fresh lemon juice
3 tbsp. fresh lime juice
1/2 small shallot, chopped plus ½ small shallot minced for serving
1 garlic clove
1/3 cup loosely packed dill, plus more chopped for garnish
1/4 cup loosely packed flat-leaf parsley leaves
2 tbsp. loosely packed tarragon leaves
1/4 cup olive oil, plus more for drizzling
Kosher salt
Fresh ground white pepper
Method:
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 (I blend the solids first then add liquids then finally the yogurt). 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, shallot, dill, and a drizzle of olive oil and serve.