Makes 6-8 Servings
2 large European cucumbers (2 ½ pounds), halved and seeded
1 ½ cups plain Greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped
1 garlic clove
1/3 cup loosely packed dill
¼ cup loosely packed fl at-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves
¼ cup olive oil, plus more for drizzling
Salt and ground white pepper
½ red onion, finely chopped
Finely dice cucumber to make ½ cup and set aside. Coarsely chop the remaining cucumber and combine in a blender with yogurt, lemon juice, shallot, garlic, herbs and olive oil; blend until smooth. Season with salt and pepper, cover, and refrigerate for at least 8 hours or overnight.
Season again with salt and pepper just before serving. Pour soup in bowls, then garnish with diced cucumber, red onion, a drizzle of olive oil, and serve.
ELLEN RITSCHER SACKETT loves to combine two of her passions, writing and food, and loves promoting other people's pursuits, which she accomplished as a writer/producer for the WFAA-TV show, Good Morning Texas, and as executive editor for Dallas and Houston Hotel Magazines. She occasionally contributes to The Dallas Morning News and was on the staff of its weekly entertainment magazine and digital team, dallasnews.com. In her spare time, Sackett cares for her many four-legged, furry and feathered family members and saves shelter dogs through Little Dog Rescue, which she founded. She invites you to follow her on Facebook.
