Iced Cucumber Soup With Mint, Watercress, And Feta Cheese
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
White Onion (chopped)1 tbsp
Oregano Leaves (fresh)1 small
Garlic (clove, peeled)1 tsp
Salt3 tbsps
Chives (chopped fresh)Directions:
1
Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth
2
Pour soup into large bowl; whisk in yogurt
3
Refrigerate until cold, about 2 hours
4
DO AHEAD: Soup can be made 1 day ahead
5
Cover; chill
6
Before serving, put soup in freezer 30 minutes
7
Pour into bowls; top with chopped egg and chives
8
Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth
9
Pour soup into large bowl; whisk in yogurt
10
Refrigerate until cold, about 2 hours
11
DO AHEAD: Soup can be made 1 day ahead
12
Cover; chill
13
Before serving, put soup in freezer 30 minutes
14
Pour into bowls; top with chopped egg and chives