Iced Cucumber Soup with Mint, Watercress, and Feta Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This refreshing soup makes a great first course for a summer dinner party. Ingredients:
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 |
Directions:
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. Pour into bowls; top with chopped egg and chives.
|
|