Iced Cucumber Soup with Mint, Watercress, and Feta Cheese
A refreshing chilled soup combining crisp cucumbers, tangy feta, and fresh herbs. This Greek-inspired dish features a creamy yogurt base brightened with mint, watercress, and oregano, perfect for hot summer days.
6 servings
2 hr 30 min
Ingredients
- •1 pound Persian or Japanese cucumbers
- •2 cups low-salt chicken broth or vegetable broth
- •4 ounces finely crumbled feta cheese
- •¾ cup chopped white onion
- •½ cup loosely packed fresh mint leaves
- •½ cup loosely packed watercress leaves
- •1 tablespoon fresh oregano leaves
- •1 clove small garlic clove
- •1 teaspoon salt
- •17⅗ ounces whole-milk or nonfat yogurt
- •2 whole hard-boiled eggs
- •3 tablespoons chopped fresh chives
Cooking Instructions
- 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.
120 min
- 2.
Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
30 min
