Cold Cucumber & Dill Soup is a great addition to your recipe book come the end of summer. With the August heat lingering around, a chilled soup is a great and refreshing go-to for lunch or dinner. 


2 European cucumbers, diced 
1 ½ cups plain Greek yogurt
¼ cup olive oil
3 tbsp. Lemon juice
1 small shallot
¼ red onion (garnish)
1 garlic clove, chopped
⅓ cup dill
2 tbsp parsley
1 tbsp tarragon leaves
Salt and pepper to taste 


Combine chopped cucumber, yogurt, olive oil, shallot, garlic, lemon juice, dill, parsley and tarragon in a blender. Blend for 2 minutes, until smooth. Add salt and pepper, refrigerate for 2-4 hours. Pour into bowls, topping with sliced cucumber, red onion and olive oil.