Cold Cucumber Soup with Tarragon (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
1. 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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