Having an abundance of cucumbers in my garden I started to search for a recipe to use them up. I found one that fit the bill for it uses 6 pounds of cucumbers. However it also hosted a several other ingredients as peppers, green onions, jalapeno peppers, cilantro, mint, dill, garlic, cayenne pepper, Bayou Blast seasoning, plain yogurt, sour cream, olive oil and white wine vinegar. After mixing all the ingredients just put into a blender. (note: I used a food processor for just yesterday I gave my blender away saying I rarely use it and my daughter-in-law broke hers and needed one to make the boys their drinks.)
Refrigerate for at least 2 hours. Serve the soup with each bowl garnished with a dollop of sour cream and chives. Results: Great taste, and refreshing on a hot summer day.
