6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)

2 yellow bell peppers, stem and seeds removed, coarsely chopped

1 small can of Black truffles

4 green onions, chopped

2 jalapeno peppers, minced

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh dill

3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt

2 teaspoons old bay or any blackening spice

1 teaspoon of caviar

1 1/2 teaspoons salt

3 cups plain yogurt

3 cups sour cream, divided

3 tablespoons extra-virgin olive oil

2 teaspoons White truffle oil

2 tablespoons minced fresh chives

Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl.

Working in batches, puree the ingredients in a blender until very smooth.

Transfer the soup to the refrigerator until well chilled, at least 2 hours.

Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream chopped  truffles, white truffle oil and some of the minced chives.