Iced Cucumber Soup with Mint, Watercress, and Feta Cheese


  • 2 cups low-salt chicken broth or vegetable broth
  • 4 ounces finely crumbled feta cheese (about ¾ cup)
  • ¾ cup chopped white onion
  • ½ cup loosely packed fresh mint leaves
  • ½ cup loosely packed watercress leaves
  • 1 tablespoon fresh oregano leaves
  • 1 small garlic clove, peeled
  • + 4 more ingredients
    • 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

1. 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. 2. Before serving, put soup in freezer 30 minutes....

View full recipe at SpringPad


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