Iced Cucumber Soup with Mint, Watercress, and Feta Cheese

Ingredients

• 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....

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