Chilled Cucumber Soup

Ingredients

• 3 whole Cucumbers
• 2 whole Scallions (green Onions)
• 1 whole Jalapeno Pepper
• 1 Tablespoon Fresh, Chopped Tarragon
• 2 teaspoons Fresh Chopped Mint
• 1 teaspoon Chopped Garlic
• 1 dash Cayenne Pepper
• 1 Tablespoon Canola Oil
• ½ teaspoons White Vinegar
• ¼ cups Milk
• 2 ounces, weight Cream Cheese
• Salt And Pepper, to taste
• Fresh Snipped Chives, For Garnish

Preparation Instructions

Peel, seed and chop the cucumbers. Chop the scallions. Seed and chop the jalapeno. Chop the herbs.

In a large bowl mix the cucumbers, scallions, pepper, tarragon, mint, garlic, cayenne, oil, vinegar, and milk.

Puree the mixture using a blender on the highest setting, working in batches. Add the cream cheese to your final batch, and blend to combine. Then add that batch into the bowl and whisk everything together. Add salt and pepper to taste. Chill for 2 to 3 hours.

Serve garnished with fresh snipped chives.