Gazpacho with Cilantro Cream

2 medium cucumbers (about 8 oz each), peeled
1 medium yellow pepper
1/4 small red onion
2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut into 1/2-inch pieces
1/2 to 1 small jalapeno chile, seeded
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 plus 1/8 teaspoon salt
1/4 cup light sour cream or low-fat plain yogurt
1 tablespoon milk
5 teaspoons finely chopped fresh cilantro

DIRECTIONS:
1. Coarsely cut half of 1 cucumber, half of yellow pepper, and all of red onion; set aside. Cut remaining cucumbers and yellow pepper into chunks.

2. In food processor with knife blade attached, puree cucumber chunks, yellow pepper, tomatoes, jalapeno, lime juice, oil, and 2/4 teaspoon salt until smooth. Pour into medium bowl. Add cut-up cucumber, yellow pepper, and red onion. Cover and refrigerate until well chilled, at least 6 hours or overnight.

3. Meanwhile, prepare cilantro cream: In small bowl, mix sour cream, milk, 4 teaspoons chopped cilantro, and remaining 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve soup.

4. Top each serving of cold soup with a dollop of cilantro cream and sprinkle with remaining chopped cilantro.

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NOTES FROM ERIN:
- Next time I make this, I will use a red pepper instead of yellow because the yellow seemed a bit too bitter.
- It tasted much better the next day. I made this and chilled it in the freezer before I brought it to food group. Then I had it the next day for lunch and I thought it tasted so much better. If you make this, be sure to chill overnight so the flavors have time to meld together.