Cold Cucumber Dill Soup
Recipe from Adapted from several sources

6 lb. cucumber (peeled, seeded, chopped coarsely. About 6 cucumbers) 2 peppers, sweet (coarsely chopped) 4 onion, green (chopped) 2 peppers, jalapeno (minced) 2 Tbsp cilantro (finely chopped) 1 Tbsp spearmint (finely chopped) 1.5 Tbsp dill weed (finely chopped) 3 clove garlic (mashed into a paste) salt to taste 3 C yogurt, plain 3 C sour cream 3 Tbsp oil, olive 2 tsp vinegar, white wine ½ tsp paprika

Instructions

Combine all ingredients except 1 C of the sour cream (i.e. use 2 C) in a large bowl and mix. Working in small batches, run it all through the blender Store it in the refrigerator for at least 2 hours before serving

Tags: Main Dish, Spring Harvest, Summer Harvest