Tangy Cucumber Soup

• 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped
• 1/2 cup plain fat-free Greek yogurt
• 3 tablespoons fresh lemon juice
• 2 small garlic cloves
• 1/2 cup extra-virgin olive oil, plus more for garnish
• 1 tablespoon chopped dill, plus sprigs for garnish
• Kosher salt
• Pepper

1. In a blender, puree the cucumbers, yogurt, lemon juice and garlic.
2. With the machine on, gradually add the 1/2 cup of oil until incorporated.
3. Transfer to a bowl, stir in the chopped dill and season with salt and pepper.
4. Cover and refrigerate until chilled, 30 minutes.
5. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

persian, yogurt, lemon juice, garlic, extravirgin olive oil, dill, kosher salt, pepper

Taken from www.foodandwine.com/recipes/tangy-cucumber-soup (may not work)