Cold Cucumber Soup with Yogurt and Dill

 https://www.foodandwine.com/recipes/cold-cucumber-soup-yogurt-and-dill 

Ingredients

• 2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, 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

• Kosher salt

• Fresh ground white pepper

• 1/2 red onion, finely chopped, for serving

Directions

2. In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
3.