25 Min

• 2 lbs Cucumbers, coarsely chopped
• 1.5 cup Plain Greek Yogurt
• 3 Tbsp Fresh Lemon Juice
• ¼ Red Onion, finely chopped
• 1 Garlic Clove 
• ⅓ cup Loosely Packed Dill
• ¼ cup Loosely Packed Flat-leaf Parsley Leaves
• ¼ cup Loosely Packed Basil Leaves
• ¼ cup Olive Oil, plus more for drizzling
• Sea Salt and Freshly Cracked Black Pepper

•  

  In blender, combine chopped cucumber with yogurt, lemon juice, red onion, garlic, dill, parsley, basil, and ¼ 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.