Photo: Cold Cucumber Soup with Tarragon Recipe
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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