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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Active time: 25 min Start to finish: 45 min 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 |
Directions:
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.
2. Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
3. Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.
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