Cold Cucumber Soup

A great vegetarian, no cook soup. Wow, does it get any better than that?

Ingredients

6 pounds cucumbers (about 6), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, coarsely chopped
4 green onions, chopped (6 tablespoons)
2 minced jalapenos (3 tablespoons)
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 Emeril's Original Essence
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream
3 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives, for garnish

Instructions

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