4 cups English (hothouse) cucumbers, peeled, halved lengthwise, seeded and chunked
1 cup plain kefir
2 green onions including tender green tops, chopped
2 tablespoons finely chopped chives
3 tablespoons chopped fresh dill
1 clove garlic, chopped
2 teaspoons fresh lemon zest
2 teaspoons cream style horseradish
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2-3 Tablespoons fruity extra-virgin olive oil
Garnish: slice of cucumber, sprigs of dill, chopped chives, parsley
Combine all ingredients except olive oil in a large bowl and stir to combine. Cover with plastic wrap and set aside at room temperature for about an hour.
Place mixture in blender jar and purée until smooth and silky. Cover and refrigerate at least 2 hours. (Soup can be made up to 12 hours ahead and stored in the refrigerator until serving time. Whisk to emulsify ingredients.)
Before serving, stir in olive oil and garnish with chopped chives and dill.