Chilled Cucumber Soup

Ingredients

• 2 tbsps tarragon leaves, loosely packed
• 1/3 cup dill sprigs, loosely packed
• 1/4 tsp salt
• 3 tbsps lemon juice
• 2 large cucumbers, peeled
• 1 clove garlic, peeled and chopped
• 1/4 cup parsley, loosely packed
• 1/4 cup olive oil
• 1/2 medium red onion, finely diced
• 1 1/2 cups 0% Greek yogurt

Directions

1. In a blender combine the cucumber, yogurt, lemon juice, garlic, parsley, dill, tarragon and olive oil. Blend on high until smooth. Season with salt.
2. Cover and refrigerate for at least 3 hours.
3. When serving, sprinkle the red onion on top.