Active time: 25 min Start to finish: 45 min
Recipe information
Yield
Makes about 5 1/4 cups
Ingredients
3 English cucumbers (2 lb total), peeled
1 1/2 yellow bell peppers, cut into 1/4-inch dice
1 1/2 fresh jalapeño chiles, seeded and minced
1 large garlic clove, minced
3 tablespoons fresh lime juice
3/4 cup chopped fresh cilantro
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
Preparation
Step 1
Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
Step 2
Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
Step 3
Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.
