Cold Cucumber Soup with Yogurt & Dill - Andrew Zimmern

Ingredients

• 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
• 1 1/2 cups plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 small shallot, chopped
• 1 garlic clove
• 1/3 cup loosely packed dill
• 1/4 cup loosely packed flat-leaf parsley leaves
• 2 tablespoons loosely packed tarragon leaves
• 1/4 cup olive oil, plus more for drizzling
• Salt
• Fresh ground white pepper
• 1/2 red onion, finely chopped