Cold Cucumber Soup with an Heirloom Tomato and Mayo Sandwich

5 Large English Cucumbers (European Cucumbers), (Prepare 1 coarsely chopped cucumber just before serving.)

1 1/2 cups of plain Whole Milk yogurt

1 1/2 cups of plain Greek yogurt

6 Tablespoons of fresh lemon juice

1 med-large Shallot, chopped a few times

2 cloves of garlic

2/3 cup of loosely packed dill

1/2 cup loosely packed flat-leaf parsley leaves

4 Tablespoons loosely packed tarragon leaves

1/2 cup of extra-virgin olive oil, plus more for drizzling

1 teaspoon of Salt

3/4 teaspoon of fresh ground pepper

1 red onion finely chopped (keep some for garnishing)

In a blender, combine 4 of the cucumbers with the yogurts, lemon juice, shallot, garlic, dill parsley, tarragon, and the olive oil.  Blend until smooth.  Season with Salt and pepper, cover and refrigerate for at least 8 hours or overnight.

Prepare 1 coarsely chopped cucumber and add some to each bowl.  Pour soup into bowls and garnish with red onion and drizzle with olive oil… Bon Appetit!

An absolutely delicious addition to the Cucumber Soup is an Heirloom Tomato & Mayo Sandwich, especially on homemade freshly sliced bread!

Heirloom Tomato and Mayo Sandwich

1 Homemade or Freshly baked loaf of bread cut into 3/4″ slices

1 Large Heirloom Tomato cut into 3/4″ inch slices

Your favorite Mayonnaise

Salt and Pepper to taste.

Take two slices of bread and spread a liberal amount of Mayonnaise on each piece.  Apply salt and pepper to taste.  Now add a slice of tomato and a top with the other slice of bread.  Enjoy, a little bit of heaven on earth!  Bon Appetit!!!