Cucumber Soup with Mint & Feta

Serves 4

Soup:
3 medium cucumbers, peeled, seeded and chopped
1 ½ cups sour cream
½ cup plain yogurt (low fat or whole milk)
1 jalapeno pepper, seeded and coarsely chopped
1 ½ Tablespoon fresh lime juice
Kosher salt and freshly ground white pepper
Optional: 1-2 ripe avocados, peeled and chopped

1. Place the cucumbers, sour cream, yogurt, pepper and lime juice in the bowl of a food processor. Combine until smooth and creamy. Add salt and white pepper to taste. Process again and taste for salt and acidity.
2. (optional) add avocado with the cucumbers.
3. Place soup in covered container and refrigerate.
4. options: some of the sour cream and/or yogurt may be reserved and folded into the pureed mixture, if a thicker soup is desired.

Mint Pesto:
3 cups mint leaves, rinsed and spun dry
3 Tablespoons slivered almonds, lightly toasted
½ cup chopped red onion
2 T. white wine vinegar (champagne vinegar is nice!)
1 T. fresh lime juice
3 T. olive oil
Kosher salt

2-4 oz. feta cheese, crumbled

1. Combine all the pesto ingredients in the food processor or blender. Add enough salt to bring out the flavors. Mix, taste and adjust seasoning as desired.
(any leftover may be covered and refrigerated or frozen)

To Serve:
Pour soup into tall glass or bowl. Place a large dollop of pesto in the center of the soup and sprinkle with feta cheese as desired. Garnish with fresh mint leaf.

Options: chopped cucumbers may be stirred into the soup.
Fresh mint could be added to the soup if mint pesto is not desired.Garlic, shallots, scallions or chives could be added to the soup.

Delicious with a chilled Sauvignon Blanc.