CREAMY CUCUMBER GAZPACHO

By BobD

Ingredients

• 3 English cucumbers (2 lb total), peeled
• 1 1/2 yellow bell peppers, cut into 1/4-inch dice
• 1 1/2 fresh jalapeño chiles, seeded and minced
• 1 large garlic clove, minced
• 3 tablespoons fresh lime juice
• 3/4 cup chopped fresh cilantro
• 3/4 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 5

Preparation

Step 1

Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

Makes about 5 1/4 cups.