It's been a long time since I have added a recipe to my blog. I love this cold cucumber soup, it's so refreshing and versatile. The photo above shows these funny smaller yellow cucumbers which I have been buying at my farmers market. You can use regular green ones, of course. There is also a lot of latitude in the fresh herbs you can use.
Ingredients
2 large European cucumbers, halved, seeded and coarsely chopped
1/2 red onion, chopped
1 garlic clove
1/3 cup loosely packed dill ( cilantro, arugula...)
2 tablespoons loosely packed tarragon leaves ( basil, mint, oregano...)
1/4 cup loosely packed flat-leaf parsley leaves ( cilantro, arugula...)
1/4 cup olive oil, plus more for drizzling
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
Salt and pepper to taste
Instructions
1) In a blender*, combine the chopped cucumber with the dill, tarragon, onion, parsley, ground white pepper, salt, olive oil, yogurt, lemon juice and garlic. Blend until smooth. * I like to start with the garlic.
2) Cover and refrigerate for 4 to 5 hours, or until chilled.
3) Taste and season the cucumber soup again as necessary just before serving. Pour the soup into bowls. Garnish with a drizzle of olive oil and serve.
