1.   Chop the remaining roasted pepper and thickly slice the remaining cucumber halves.

2.   Chop remaining cucumbers in large pieces, then puree with the remaining mint and all other ingredients in blender or food processor.

3.   Place the remaining cucumbers in the blender, and add olive oil, sour cream, and yogurt.

4.   Reserve the remaining cucumber for a garnish.

5.   Puree remaining chopped cucumbers, and mix with first batch.

6.   Whisk in the ice water, then stir in the remaining cucumber, pepper and the herbs.