Using a sharp knife, carefully cut the cucumbers in half lengthways.
Scoop out the seeds by running a teaspoon over the seeds, leaving the flesh.
Cut your seeded cucumbers into chunks and coarsely chop the rest along with the shallots.
Next place your coarsely chopped cucumber, yogurt, lemon juice, shallots, garlic, dill, parsley and oil in a high speed blender. Blend until smooth.
Pour this puree into a large bowl. Season with a tiny pinch of sea salt and white pepper to taste.
Cover and refrigerate for at least 8 hours or overnight.
Ladle your cold soup into small bowls.
Garnish with freshly diced cucumber and green onions, if desired.
Drizzle with additional olive oil and sprinkle pine nuts on top; serve immediately.
Enjoy!