Steve's Cold Cucumber Soup

• 4 lbs mini-cucumbers (a.k.a. Persian cucumbers)
• 4 oz red onion
• ½ jalapeno pepper (to taste)
• ¾ cup yogurt
• ½ cup sour cream
• ¾ cup whole milk buttermilk
• ½ cup mint jelly *
• 3 Tbl reduced balsamic vinegar **
• 2 Tbl lemon juice
• 1 Tbl fresh garlic - chopped
• 5 Tbl fresh dill - chopped
• 1 Tbl fresh tarragon - chopped
• 1½ Tbl fresh basil - chopped
• 7 Tbl fresh mint - chopped
• 1 tsp fresh rosemary - very finely chopped
• ¾ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp white pepper
• 1½ tsp salt

* Reese's mint jelly is the best brand for this. Make sure that the jelly is actual mint jelly and not mint flavored apple jelly.

** Kirkland balsamic vinegar is the best brand for this. In a large flat pan reduce 6 Tbl by one-half to produce 3 Tbl of reduced balsamic.

Cut cucumbers in half the long way and remove seeds with a spoon. (It is important to remove the seeds so that the soup will not be watery.)

Cut cucumbers, jalapeno and onion into small pieces. Be careful with the jalapeno adding a little at a time. Some jalapeno peppers are much stronger than others.

Blend all ingredients for several minutes in a food processor.

Refrigerate overnight. This is necessary to allow time for the flavors to blend properly. After refrigerating overnight there will be a big difference in the flavor.