Cold Cucumber Soup with Tarragon

• 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
• 4 green onions, chopped
• 1 jalapeno pepper, stemmed, seeded, and minced
• 2 tablespoons finely chopped fresh tarragon leaves
• 1 tablespoon finely chopped fresh mint leaves
• 1 tablespoon finely chopped fresh chervil
• 2 garlic cloves, mashed to a paste with 1 teaspoon salt
• 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
• 1 teaspoon lime juice
• 2 tablespoons minced fresh chives

1. Combine the cucumbers, green onions, jalapenos, tarragon, mint, chervil, garlic, salt, cayenne, yogurt, 2 cups sour cream, olive oil, white wine vinegar, and lime juice 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.

cucumbers, green onions, pepper, tarragon, mint leaves, fresh chervil, garlic, salt, cayenne pepper, plain yogurt, sour cream, extravirgin olive oil, white wine vinegar, lime juice, fresh chives

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