Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups of the sour cream, the 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. Serve the soup in bowls, garnished with a dollop of the remaining sour cream and some of the minced chives.
Makes 2 1/2 quarts, 8 to 10 servings