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Ingredients

• 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

Description

Food Network Invites You To Try This Cold Cucumber Soup With Tarragon Recipe From Emeril Lagasse.

Food Network