3 English style cucumbers, peeled and seeded and cut into chunks
2 medium celery stalks, roughly chopped
1 small shallot or approx ⅓ of a sweet onion, coarsely chopped
3-4 Tbsp good quality olive oil
1 tsp kosher salt
approx ¾ C Fage 0% greek yogurt
fresh dill - approx 2 Tbsp
approx 2 Tbsp fresh lemon juice
zest of 1 lemon
Instructions
In a blender, puree the cucumber, celery, olive oil and 1 tsp salt until smooth. Strain through a medium mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Be sure to scrape on the back side of the strainer where it collects to add thickness. If you have a food mill use this to strain the mixture instead.
Whisk the yogurt, lemon juice, zest and add the yogurt to desired consistency. May need to add more yogurt to thicken. Add fresh dill. Chill for at least 2 hours before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chilled-cucumber-soup/