Cold Cucumber and Watercress Soup


2 large cucumbers
1 large bunch of watercress. About 2 cups
2 tbs of cooked rice
1 cup onion, chopped
2 tbs unsalted butter
4 cups chicken or vegetable broth. Canned or homemade
1/2 cup plain yogurt
Chopped cucumber and watercress sprigs for garnish
kosher salt and fresh cracked black pepper to taste
This is super refreshing cold summer soup. Cucumbers and watercress were made for each other.
  • Wash and peel the cucumbers. Cut each cucumber in half, lengthwise and remove seeds with a spoon.
  • Cut cucumbers into small pieces.
  • Clean, dry and chop watercress.
  • Chop onion into a small dice.
  • Add all ingredients to a blender and process until totally smooth.
  • Season with salt and pepper.
  • Place soup in refrigerator for at least 2 hours to chill throughly.
  • Serve with reserved cucumber , and watercress.




20 min


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