Cold Cucumber Soup with Tarragon

Total Time:
2 hr 30 min
Prep:
30 min
Inactive:
2 hr

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
  • 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
  • 1 teaspoon lime juice
  • 2 tablespoons minced fresh chives
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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