Cold Cucumber Soup with Tarragon

prep time:: 30 minutes
total time:: 2 hours

Makes 4-6 servings

ingredients

6 lbs. cucumbers, peeled, seeded, and coarsely chopped
4 green onions, chopped
2 Tbs. finely chopped fresh tarragon leaves
1 Tbs. finely chopped fresh mint leaves
1 Tbs. finely chopped fresh chervil
2 garlic cloves, mashed to a paste with 1 tsp. salt
1/2 tsp. cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 Tbs. extra-virgin olive oil
2 tsp. white wine vinegar
1 tsp. lime juice
2 Tbs. minced fresh chives

directions

Combine the cucumbers, green onions, 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.