Go Back
1 Garlic Clove
1.5 cup Plain Greek Yogurt
1/3 cup Loosely Packed Dill
1/4 cup Loosely Packed Basil Leaves
1/4 cup Loosely Packed Flat-leaf Parsley Leaves
1/4 cup Olive Oil, plus more for drizzling
2 lbs Cucumbers, coarsely chopped
3 Tbsp Fresh Lemon Juice
Freshly Cracked Black Pepper
Sea Salt `
¼ Red Onion, finely chopped
In blender, combine chopped cucumber with yogurt, lemon juice, red onion, garlic, dill, parsley, basil, and 1/4 cup olive oil. Blend until smooth. Season with sea salt and black pepper, cover, and refrigerate at least 8 hours or overnight.
Season soup again just before serving. Pour into bowls. Garnish with sliced cucumber, dill, and a drizzle olive oil; and serve.
