It's hard to beat the cool cucumber-laced cream on top of this soup, but you can top each serving with 1 tablespoon shredded reduced-fat sharp Cheddar cheese and 1 teaspoon chopped fresh cilantro instead.
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.