Recipe Details | Rick's Cooking School

Ingredients

• 3-4 garden cucumbers, peeled and seeds removed. Cut into chunks
• 2 cups Greet yogurt
• 1 small shallot, chopped
• 3 cloves of garlic
• 4 tablespoons dried dill
• 1/4 cup fresh parsley
• 2 tablespoons tarragon
• 1/4 cup olive oil, plus more for serving
• salt and white pepper to taste
• 1/2 red onion, chopped