|Cucumbers||8 Ounce, peeled (2 Medium Pieces)|
|Yellow pepper||1 Medium|
|Red onion||1⁄4 Small|
|Ripe tomatoes||2 Pound, peeled, seeded, and chopped (About 6 Medium)|
|Jalapeno chile||1 Small, seeded|
|Lime juice||3 Tablespoon|
|Extra-virgin olive oil||2 Tablespoon|
|Salt||3⁄4 Teaspoon (3/4 Plus 1/8 Teaspoon)|
|Light sour cream/Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Finely chopped fresh cilantro||5 Teaspoon|
1. Chop half of 1 cucumber, half of yellow pepper, and all of onion into 1/4-inch pieces; set aside. Cut remaining cucumbers and yellow pepper into large pieces.
2. In blender or food processor with knife blade attached, puree large pieces of cucumber and yellow pepper, tomatoes, jalapeno, lime juice, oil, and 3/4 teaspoon salt until smooth. Pour into medium bowl; add cut-up cucumber, yellow pepper, and onion. Cover and refrigerate until well chilled, at least 6 hours or up to overnight.
3. Prepare cilantro cream: In small bowl, stir sour cream, milk, cilantro, and remaining 1/8 teaspoon salt until smooth. Cover and refrigerate.
4. To serve, ladle soup into chilled bowls and top with dollops of cilantro cream.