Summer Garden Cucumber and Chile Gazpacho

Name: Summer Garden Cucumber and Chile Gazpacho
Ingredients: 3 or 4 English cucumbers (about 2 lb./1 kg total weight), coarsely chopped; 1 yellow bell pepper, seeded and coarsely chopped; 1/2 shallot, chopped; 3 green onions, white and light green portions, chopped; 1 to 2 jalapeño chiles, seeded and minced; 1 Tbs. chopped fresh cilantro; 1 Tbs. chopped fresh flat-leaf parsley; 1 Tbs. chopped fresh mint; 1 Tbs. chopped fresh dill; 1 Tbs. chopped fresh basil; 4 fresh sorrel leaves; 2 roasted garlic cloves, mashed to a paste with 1 tsp. kosher salt; Kosher and freshly ground white pepper; Pinch of smoked paprika; Pinch of ground cumin; 1/2 cup (4 oz./125 g) plain yogurt; 2 Tbs. extra-virgin olive oil, plus more for drizzling; 1 tsp. Champagne vinegar or white wine vinegar; Crème fraîche for garnish; Borage or cucumber flowers for garnish (optional)