Prep Time: 10 minutes | Cook Time: 4 hours
- 5 cucumbers, peeled and chopped
- 3 green onions, chopped
- 3 green chiles, chopped (Can substitute one 4.5-ounce can)
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1/3 cup basil, chopped
- 1/3 cup parsley, chopped
- 1/4 cup dill, chopped
- 1/2 cup vegetable stock
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Juice of 2 limes
- Salt and pepper, to taste
- Red chili pepper flakes, to taste
- Ricotta, for topping
- Fresh basil leaves, for topping
Roughly chop cucumbers, green onions, green chiles, garlic cloves, green bell pepper, basil, parsley, and dill. Set aside one or two cucumber slices for topping at the end, if you want. The size of the chop will depend on your blender's capacity for chopping and liquifying.
Add cucumbers, green onions, green chiles, garlic cloves, and green bell pepper to blender or food processor. Blend until semi-smooth -- rougher chunks are just fine at this stage.
Add the basil, parsley, dill, vegetable stock, EVOO, red wine vinegar, lime juice, salt, and pepper to blender or food processor. Use the liquify setting, or if your blender lacks one, blast that baby on high until the soup reaches your preferred consistency.
Chill for around 4 hours.
Top with red chili pepper flakes to taste, along with any salt or pepper needed. Add a dollop of your favorite dairy (I chose ricotta, but see Notes), and an extra drizzle of EVOO. Add the cucumber slices and the fresh basil leaves. Enjoy!
For topping, you can use whatever dairy you desire, from fresh cream to ricotta to feta. It's totally up to your taste, but if you prefer sour cream, consider using plain Greek yogurt as a substitute! To break up the heat, you can also add fresh mint to the recipe, in which case you'd use 1/4 cup of fresh mint, chopped.