Cold Cucumber Soup with Tarragon

TOTAL TIME: 2 hr 30 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: --
 
YIELD: 2 quarts, 4 to 6 servings
LEVEL: Easy

ingredients

  • 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
  • 4 green onions, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh chervil
  • 2 garlic cloves, mashed to a paste with 1 teaspoon salt
  • 1 1/2 teaspoons salt
recipe tools

Directions

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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