Cold Cucumber Soup with Greek Yogurt

Instructions:

1. Slice the cucumbers in half lengthwise. Use a spoon to scrape out the watery seeds and roughly chop the seeded cucumbers into 1 inch chunks. Note: Removing seeds prevents the soup from separating later.
2. Place the chopped cucumbers, Greek yogurt, olive oil, lemon juice, shallot, and garlic into a high speed blender.
3. Pulse several times to break down solids.
4. Blend on high for 30–60 seconds until smooth and velvety.
5. Pour the soup into an airtight glass container.
6. Refrigerate for 2 hours until thoroughly chilled. Note: This is the window where the garlic mellows out.
7. Stir the soup once before serving to re incorporate the emulsion.
8. Garnish with olive oil, fresh dill leaves, flaky sea salt, and diced cucumber.