Ingredients:

• 2 lbs (900 g) cucumber – this is about 2 large cucumbers
• 1 1/2 cup (350 ml) plain yogurt – can be dairy free
• 1/2 or 1 lemon
• 1 small shallot – chopped
• Garlic to taste
• 1/3 cup (50 g) fresh dill or less than 2 T dried dill
• 1/4 cup (30 g) flat-leaf parsley
• 1/4 cup (60 ml) olive oil
• Salt to taste
• Pepper

Steps:

1. Chop up cucumbers to be able to fit into you food processer or blender.
2. Add cucumbers, yogurt, lemon, shallot, garlic, dill, parsley, and olive oil.
3. Blend until smooth and liquidy,
4. Season with salt and pepper
5. Cover and refrigerate for at least 8 hours or overnight.
6. Season again before it disappears.