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Chilled Cucumber-Yogurt Soup

MAKES 4 TO 6 SERVINGS
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Ingredients Method

Ingredients
  

  • 4 cups peeled chopped English cucumber about 2 large cucumbers
  • 1 1/2 cups full-fat Greek yogurt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons finely chopped shallot
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon chopped garlic
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 1/2 cup olive oil
  • Garnish: olive oil fresh dill

Method
 

  1. In the container of a blender, combine cucumber, yogurt, lemon juice, shallot, salt, and garlic; process at medium-high speed until smooth.
  2. Add dill and parsley and process until smooth. Add oil in a slow and steady stream until fully incorporated.
  3. Refrigerate at least 2 hours or up to overnight. Serve chilled and garnish with olive oil and dill, if desired.