Cold Cucumber Summer Soup

 

INGREDIENTS

2 large cucumbers – halved and seeded – ½ cup finely diced and the rest coarsely chopped

1 ½ cups plain Greek yogurt

3 tablespoons fresh lemon juice

1 small red onion

2 cloves garlic 

1/3  cup loosely packed dill

¼ cup loosely packed flat leaf parsley leaves only

2 tablespoons loosely packed tarragon leaves

¼ cup olive oil and more for drizzling

Salt

Fresh ground white pepper

½ red onion finely chopped

METHOD

In a blender combine the chopped cucumber with yogurt, lemon juice, small red onion, garlic, dill, parsley, tarragon and ¼ cup olive oil

Blend until smooth. Season with salt and pepper, cover and refrigerate for at least 8 hours or overnight

Season soup again before serving.  Pour into bowls and garnish with finely diced cucumber, red onion and drizzle with olive oil and a teaspoon of yogurt