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In a blender, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, basil, and 1/4 cup olive oil. Blend until smooth. Season with sea salt and white 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.