Cucumber and Herb Soup
Author: Nicole
Ingredients
  • 1-1/2 cups fat-free plain Greek yogurt (~ 15 ounces)
  • 3 tablespoons fresh lemon juice (~ 1 lemon)
  • ¼ cup extra-virgin olive oil
  • 3 large seedless European cucumbers (~ 2-1/4 pounds), keep skin on and roughly chopped
  • 1 small shallot, roughly chopped
  • 1 garlic clove
  • ⅓ cup loosely packed fresh dill
  • ¼ cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons loosely packed fresh tarragon leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground white pepper
Instructions
  1. In a blender, food processor or Vitamix, place all ingredients (in order listed) and blend until smooth. Season with additional salt and pepper as needed.
  2. Pour into a bowl or pitcher and cover. Chill in refrigerator for at least four hours or overnight so the flavor can develop.
  3. Serve chilled in bowls or shooter-style glasses.
Notes
* Depending on the size of your blender, food processor or Vitamix you may have to make this in two batches. I was able to fit everything in my 64 ounce Vitamix.
* It's important to follow the order of the ingredients as having the more liquid ingredients near the machine blade makes it easier to blend.
Recipe by Riegl Palate at https://www.rieglpalate.com/cucumber-and-herb-soup/