This is similar to Hefk's cucumber mint soup from last summer, plus dill and minus pistachios. Originally from Gluten-Free Girl, who made me wish I had popsicle molds for the first time in my life.
3 large cucumbers, peeled
1 tablespoon fine-chopped fresh dill
1 tablespoon fine-chopped fresh mint
2 teaspoons champagne vinegar (I didn't have this and used some kind of cabernet savignon vinegar that mysteriously appeared in our cabinet)
24 ounces plain full-fat yogurt (I used fat-free Greek yogurt)
2 tablespoons grapeseed oil (I used olive)
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.
(And if you wish to make these into popsicles, simply pour some of the chilled soup into popsicle molds and let them freeze for at least 4 hours.)