Active time: 25 min Start to finish: 45 min

　　

Ingredients

Makes about 5 1/4 cups

　　3 English cucumbers (2 lb total), peeled

　　1 1/2 yellow bell peppers, cut into 1/4-inch dice

　　1 1/2 fresh jalapeño 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

　　

Step 1

Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.

　　

Step 2

Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.

　　

Step 3

Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.