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Iced Cucumber Soup With Mint, Watercress, And Feta Cheese

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Iced Cucumber Soup With Mint, Watercress, And Feta Cheese

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
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Published 2014-09-09 13:24:30 (2 years ago).

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