Cucumber Soup

I made this cucumber soup the other day using goat yogurt since I can't tolerate regular yogurt. It was delicious and very easy! Best eaten on a hot day.

Chilled Cucumber Soup with Fresh Mint and Dill
3 large cucumbers, peeled
1 tablespoon fine-chopped fresh dill
1 tablespoon fine-chopped fresh mint
2 teaspoons champagne vinegar
24 ounces plain full-fat yogurt
2 tablespoons grapeseed oil
1/4 cup soda water
Kosher salt and cracked black pepper

Chop 2 of the cucumbers and throw them into the blender. Remove the seeds from the third cucumber. Throw the seeds into the blender, then fine dice and set aside the rest of the cucumber for garnishing later.

Put the rest of the ingredients into the blender and mix it all up. Season to taste.

Refrigerate the soup for at least 1 hour before eating, and preferably overnight. Top each bowl of soup with a handful of fine-diced fresh cucumber.