8 large cucmbers (peeled and seeded)
4 green bell peppers (seeded)
6 stalks celery
2 jalapeño peppers (seeded and finely minced)
1 tablespoon minced garlic
  Juice and zest of 2 lemons
2 tablespoons rice vinegar (unseasoned)
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
2 teaspoons salt
  Freshly ground black pepper
1/4 cup sour cream
  Juice and grated zest of 2 lemons
1 teaspoon salt
  Freshly ground black pepper