Grant Grill's Cucumber Soup

Serves 4

16 peeled and seeded Persian cucumbers, roughly chopped

2 yellow bell peppers, seeded and chopped

1 jalapeño pepper, seeded and chopped

2 tablespoons chopped cilantro

1 1/2 tablespoons chopped mint

1 1/2 tablespoons chopped dill

2 cloves garlic, crushed

2 teaspoons kosher salt (add more or less, depending on taste)

1 1/2 cup yogurt

1 cup sour cream

3 teaspoons tarragon vinegar (add more or less, depending on taste)

Extra virgin olive oil to taste (about 2 tablespoons)

Add all of the ingredients except the oil and vinegar into a high-speed blender and blend until smooth. Pour the soup into a mixing bowl and adjust the seasonings. Next add the olive oil and vinegar to taste. Chill one hour before serving so the flavors can meld.