Cold Cucumber Soup with Yogurt and Dill

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

2 large European cucumbers (2 ¼ pounds), halved and seeded-½ cup finely diced, the rest coarsely chopped

1 ½ cups plain Greek yogurt

3 tablespoons fresh lemon juice

1 small shallot, chopped

1 garlic clove

⅓ cup loosely packed dill

¼ cup loosely packed flat-leaf parsley leaves

2 tablespoons loosely packed tarragon leaves

¼ cup olive oil, plus more for drizzling

Salt

Fresh ground white pepper

½ red onion, finely chopped

Directions at foodandwine.com

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