Creamy Cucumber Gazpacho

• 3 English cucumbers (2 lb total), peeled
• 1 1/2 yellow bell peppers, cut into 1/4-inch dice
• 1 1/2 fresh jalapeno 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

1. Seed cucumbers and put seeds in a blender.
2. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
3. Transfer half of mixture to blender with seeds and puree until smooth.
4. Return puree to bowl and stir in remaining ingredients.
5. Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

cucumbers, yellow bell peppers, jalapeno chiles, garlic, lime juice, fresh cilantro, sour cream, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/creamy-cucumber-gazpacho-105401 (may not work)