Cold Cucumber Soup

• 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
• 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 with 1 teaspoon salt
• 2 teaspoons Essence, recipe follows
• 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
• 2 tablespoons minced fresh chives

1. 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.
2. Working in batches, puree the ingredients in a blender until very smooth.
3. Transfer the soup to the refrigerator until well chilled, at least 2 hours.
4. Taste and adjust the seasoning if necessary.
5. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

cucumbers, yellow bell peppers, green onions, peppers, fresh cilantro, fresh mint, fresh dill, garlic, salt, cayenne pepper, plain yogurt, sour cream, extravirgin olive oil, white wine vinegar, fresh chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cold-cucumber-soup-recipe.html (may not work)