Cucumber, Yogurt, and Herb Soup

Prepare the following, adding each to a blender as you complete it: Pick fresh dill fronds until you have 2 tablespoons. Coarsely chop fresh chives until you have 1/4 cup. Pick the leaves from about 10 fresh parsley sprigs and coarsely chop until you have 2 tablespoons.

Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender.

Juice 1 medium lemon until you have 2 tablespoons. Add the juice, 1 garlic clove, 1 1/4 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons tahini, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper to the blender. Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight.

When ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon. Add 1 tablespoon rice vinegar to the soup and stir the soup to combine. Pour into serving bowls and garnish with a swirl of olive oil, the reserved cucumber, herbs, and a pinch of flaky salt.