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.