Gluten-free, Vegan, Serves 5

• 2 large European cucumbers halved and seeded
• 1 1/2 cups Vegan Greek yogurt
• 3 Tbsp fresh lemon juice
• 1 small shallot minced
• 1/3 cup dill fresh
• 1 garlic clove minced
• 1/4 cup fresh parsley
• 2 Tbsp tarragon leaves
• 1/2 red onion minced
• 1/4 cup avocado oil
• salt and pepper to taste

Directions:

Into a blender, combine the cucumber with the yogurt, lemon juice, shallots, garlic, dill, parsley, tarragon, and 1/4 cup of oil. Blend until smooth, and season to taste. Cover and refrigerate for at least 8 hours or overnight. Season again before serving and garnish with onions, oil, and additional chopped cucumbers.