Cool Cucumber Soup

 

2
large English cucumbers, peeled, seeded, and coarsely chopped
3
green onions, chopped
3
garlic cloves, finely minced
1
tablespoon finely chopped fresh mint
1
tablespoon finely chopped fresh dill weed, or 1 teaspoon dry dill weed
Zest of 1 lemon
1
tablespoon fresh lemon juice
2
tablespoons extra virgin olive oil
2
cups plain yogurt
2
cups sour cream, (reserving 1/2 cup)
1
teaspoon salt
1/2
teaspoon hot sauce, optional

 

 

Combine all ingredients except for the reserved sour cream in a large bowl.  Puree in batches in a blender or food processor until smooth.  Refrigerate until well chilled.  Serve in chilled mugs garnished with a dollop of the reserved sour cream. 

 

Serves 6 to 8.