With yogurt and herbs, this chilled cucumber soup is the most delicious way to beat the heat.
Ingredients
2 tablespoons fresh dill fronds (from 1/2 bunch), plus more for garnish
1/4 cup coarsely chopped fresh chives (from 1 large bunch), plus more for garnish
2 tablespoons coarsely chopped fresh parsley leaves (about 15 sprigs), plus more for garnish
2 medium English cucumbers (about 8 ounces each)
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
1 clove garlic
1 1/4 cups low fat or full-fat plain Greek yogurt
1/4 cup olive oil, plus more for serving
2 tablespoons tahini
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 tablespoon rice vinegar
Flaky salt (optional)
Instructions
Add 2 tablespoons fresh dill fronds, 1/4 cup coarsely chopped fresh chives, and 2 tablespoons coarsely chopped fresh parsley to a blender.
Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender.
Add 2 tablespoons lemon juice, 1 garlic clove, 1 1/4 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons tahini, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper to the blender. Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight.
When ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon. Add 1 tablespoon rice vinegar to the soup and stir the soup to combine. Pour into serving bowls and garnish with a swirl of olive oil, the reserved cucumber, herbs, and a pinch of flaky salt.
