Prepare the Cucumber-Cilantro Cream.
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.
Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.