top of page

Iced Cucumber Soup with Mint, Watercress, and Feta Cheese

['1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups)', '2 cups low-salt chicken broth or vegetable broth', '4 ounces finely crumbled feta cheese (about 3/4 cup)', '3/4 cup chopped white onion', '1/2 cup loosely packed fresh mint leaves', '1/2 cup loosely packed watercress leaves', '1 tablespoon fresh oregano leaves', '1 small garlic clove, peeled', '1 teaspoon salt', '1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups)', '2 hard-boiled eggs, chilled, coarsely chopped', '3 tablespoons chopped fresh chives']

Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page