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.
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