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Ingredients Jump to Instructions ↓

  1. 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)

  2. 4 green onions, chopped

  3. 1 jalapeno pepper, stemmed, seeded, and minced

  4. 2 tablespoons finely chopped fresh tarragon leaves

  5. 1 tablespoon finely chopped fresh mint leaves

  6. 1 tablespoon finely chopped fresh chervil

  7. 2 garlic cloves, mashed to a paste with

  8. 1 teaspoon salt

  9. 1 1/2 teaspoons salt

  10. 1/2 teaspoon cayenne pepper

  11. 3 cups plain yogurt

  12. 3 cups sour cream, divided

  13. 3 tablespoons extra-virgin olive oil

  14. 2 teaspoons white wine vinegar

  15. 1 teaspoon lime juice

  16. 2 tablespoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. Combine the cucumbers, green onions, jalapenos, tarragon, mint, chervil, garlic , salt, cayenne, yogurt, 2 cups sour cream , olive oil, white wine vinegar, and lime juice in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning, if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.

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