Cold Cucumber Soup

Ingredients

• 2 large European cucumbers, halved and seeded—1/2 cup finely diced, the rest coarsely chopped
• 1/2 Avocado, diced
• 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

Directions

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

Makes 5 cups