Iced Cucumber and Yogurt Soup

Ingredients

• 1/2 English seedless cucumber, about a 6-7 inch piece
• 1 cup Greek yogurt
• 2 Tbsp (approximate) fresh dill
• 1 Tbsp champagne vinegar (or sherry, or apple cider vinegar)
• 1/4 tsp onion salt
• 1/4 tsp fresh cracked black pepper

garnishes
• micro-greens or
• fresh dill
• halved tiny tomatoes
• slivered snap peas
• drizzle of olive oil

Instructions

1. You can peel the cucumber, or not, according to your taste. The English cukes have soft edible skin that hasn't been waxed. I left a little bit on for a touch of color, but peeled most of it. Chop it in large chunks and add to the bowl of a food processor filled with the metal blade. Give the machine about 20 pulses, until the cucumber is pureed but retains a little texture.
2. Add the yogurt and dill and pulse about 10 more times. Pulse in the vinegar, salt, and pepper.
3. Remove the soup to a bowl and refrigerate for a few hours until nice and cold.
4. Serve in small glasses topped with garnishes of your choice. If the soup seems too thick, thin it with a little cold water.