Chilled Cucumber Soup

2 large seedless (European) cucumbers, peeled; 1/2 cup diced small, the rest coarsely chopped

1 1/2 cups vanilla flavored plain or Greek low or non fat yogurt

3 tablespoons fresh lemon juice

1 garlic clove, peeled

1/3 cup loosely packed fresh dill weed

1/4 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoons loosely packed tarragon leaves (about 10 leaves)

1/4 cup extra virgin olive oil, plus more for drizzling

1/4 teaspoon kosher salt (or to taste)

1/2 red onion, finely diced

HOW TO MAKE IT

In a blender, combine the chopped cucumber with the yogurt, lemon juice, garlic, dill, parsley, tarragon and 1/4 cup of extra virgin olive oil. Blend on high speed for 2 minutes, until smooth. Season with salt, cover and refrigerate for 2-8 hours to allow flavors to meld and develop. (You can serve and eat right away, but the flavor of the soup won't be nearly as refined and delicious.)

Taste the soup for proper seasoning again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil, and serve.