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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.