Cold Cucumber Soup with Yogurt and Dill

• 2 large European cucumbers (2 1/4 pounds), halved and seeded1/2 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

1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil.
2. Blend until smooth.
3. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
4. Season the soup again just before serving.
5. Pour the soup into bowls.
6. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

cucumbers, yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon, olive oil, salt, fresh ground white pepper, red onion

Taken from www.foodandwine.com/recipes/cold-cucumber-soup-yogurt-and-dill (may not work)