By Christopher Gadulka Executive Chef | Sylvan Table
Ingredients
SERVINGS: 1 Quart(s)
- 1½ pounds cucumber, halved and seeded
- ¾ cup Greek yogurt
- ¾ fluid ounces freshly squeezed lemon juice
- 1 small shallot, peeled and halved
- 1 clove garlic, peeled and crushed
- ¼ ounce fresh dill, large stems removed
- ¼ ounce fresh parsley, large stems removed
- 1 teaspoon fresh tarragon, large stems removed
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
Preparation
Place all ingredients in a blender; puree the soup to a creamy consistency. For best flavor, refrigerate overnight. Garnish with finely diced cucumber and shallot and dill sprig and a drizzle of extra virgin olive oil.
