I discovered this soup last summer during the garden abundance of yellow lemon cucumbers. I love that it requires only a food processor — no oven at all! This is a huge perk during the unbearable summer months.
Serves 10 to 12. Adapted from Emeril Lagasse.
Place garlic in the bowl of a food processor with the blade attached.
Process until finely minced.
Add the cucumber, purple onion, and chipotle chilis.
Pulse until finely chopped. Add spices, yogurt, and sour cream, and process to desired consistency.
Add white wine vinegar, and pulse gently until combined.
Adjust seasoning if necessary.
Serve thoroughly chilled with a drizzle of olive oil on top.
Garnish with mint sprigs if desired.
Best when made a day ahead of time to allow flavors to marry.
Store leftovers in the refrigerator.