- 1 pound cucumbers (about 2 medium), peeled and roughly chopped
- 1/3 cup sour cream
- 1/4 cup fresh mint leaves
- 1 tablespoon rice vinegar
- kosher salt
- cayenne pepper
- In a blender, puree the cucumbers, sour cream, mint leaves, and rice vinegar with ½ teaspoon kosher salt and a pinch of cayenne pepper.
- Serve chilled (seasoned with salt and pepper), accompanied by bread and cheese, if desired.