Cucumber Soup

With the weather still being so hot I am really trying to find meals that don't involve turning on the oven. Tonights bright idea was cucumber soup with crackers and dip.

I used Emeril's recipe for

Cold Cucumber Soup

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped

2 yellow bell peppers, stem and seeds removed, coarsely chopped

4 green onions, chopped

2 jalapeno peppers, minced

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh dill

3 to 4 garlic cloves, mashed to a paste

1 teaspoon salt

2 teaspoons Essence,

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

2 tablespoons minced fresh chives
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar 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.

I thought the soup was light but full of flavor.

I especially enjoyed the flavor of dill and mint with the cucumber.