2-2.5lb cucumbers (halved and seeded, then chopped)
1 small shallot or sweet onion (optional)
1 garlic clove
1/3c loosely packed dill
1/4c loosley packed mint
1/4c olive oil
white pepper & salt to taste
1. In a blender or food processor, combine the chopped cucumber with the yogurt, lemon juice, onion/shallotl, garlic, dill, mint and olive oil. Blend until smooth. Season with salt and white pepper. (Reserve a little cucumber & chop finely for garnish if desired)
2. Soup will be best if you cover and refrigerate for at least 8 hours or overnight, but it's good right away too!
3. Garnish with a bit more finely chopped cucumber mixed with chopped fresh herbs & minced onion. A drizzle of olive oil on top is nice too.