Cold Cucumber Soup

Ingredients

• 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
• 2 yellow bell peppers, stem and seeds removed, coarsely chopped
• 4 green onions, chopped
• 2 jalapeno peppers, minced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh dill
• 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
• 2 teaspoons Essence, recipe follows
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 3 cups plain yogurt
• 3 cups sour cream, divided
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 2 tablespoons minced fresh chives

Directions

Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.