Crazy, Cold Cuke Soup Recipe

ingredients

3 pounds cucumbers peeled, seeded and chopped
1 small white onion, chopped
OR
5 green onions, chopped
3 tablespoons olive oil (more if needed)
1 red bell pepper
2 yellow bell pepper
1 jalapeno pepper, chopped (more if desired)
2 tablespoons chopped cilantro (more if desired)
2 tablespoons mint (more if desired)
2 tablespoons dill (more if desired)
5 cloves garlic, minced
1 teaspoon cayenne pepper
3 cups plain Greek yogurt
2 1/2 cups sour cream
1 tablespoon white wine vinegar
1 avocado, chopped into cubes
salt and pepper, to taste

directions

Ok, in a big bowl or stock pot combine the cukes, bell peppers, garlic, and herbs. Cut up as many jalapenos and add those too (I like 2, but that is too hot for some folks), or eliminate them from the recipe altogether. Also add salt and pepper (careful on the salt - it will ruin the light taste of the soup if you add too much), wine, cayenne, yogurt, and almost all the sour cream (leave some for a garnish).

Here's the delightfully easy part: puree this stuff in a blender! That's it. You may need to work in batches, but eventually get all the stuff back together in a bit pot or bowl. Then, chill it for a few hours or overnight and let the flavors marinate. Serve cold (in chilled bowls, if you can muster it), garnish with a dollop of sour cream and cubes of avocado and a small sprig of cilantro.

But wait: this recipe can be made in fat-free or less fat variations: you can substitute all the sour cream with yogurt, use low-fat sour cream, and even regular yogurt. Greek yogurt makes the soup more porridge-like in consistency, whereas regular yogurt will make it soupier.

nutrition data

Nutritional data has not been calculated yet.