Worth a trip

Iced Cucumber Soup with Mint, Watercress, and Feta Cheese

Name: 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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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