- 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
- 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.
- Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
- Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.