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Using an electric juicer, juice the cucumbers. Press the juice and pulp mixture through a fine-mesh sieve into a bowl. You should have 4 cups cucumber juice.
Add the crème fraîche, heavy cream, Parmesan cheese, garlic, and Tabasco. Place the soup in the refrigerator for 2 hours to marry the flavors.
To serve, strain the soup through a fine-mesh sieve. Season with salt and pepper to taste.
Squeeze the juice from the lemon into the soup, and ladle into chilled bowls.