Summer is here and so comes the time where the idea of running the oven is a nightmare. Crisp cold salads are wonderful but what about soup? Enter: Cucumber Soup. Cold english cucumbers to be exact. This soup has wonderful depth and flavor. On a hot summer day: Cold Cucumber Soup hits the spot!
2 large English cucumbers. Half roughly chopped, Half finely diced
1 1/2 C. Plain or Honey (If you prefer sweetness) Greek Yogurt
3 Tbsp. Lemon Juice
1 small shallot finely diced
1 garlic glove finely diced
2 Tbsp. Fresh or 1 Tbsp. Dried Tarragon
1/3 C. Fresh Dill or 2Tbsp. Dried Dill
1/4 C. Olive Oil, plus more for topping
1/2 finely diced red onion
In a blender combine all of the ingredients except the finely diced cucumber and onion. Puree till smooth. Taste, then add a bit of salt and pepper. Place in airtight container and chill for at least 4 hours or up to 8 hours.
Garnish with finely diced cucumber and finely diced red onion. Drizzle olive oil on top and serve!