Recipe
Iced Watercress and Mint Soup
4 servings
Ingredients
- 4 large cucumbers, peeled and diced
- 1 cup watercress
- 2 tablespoons apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 3/4 cup fresh mint leaves, plus some for garnish
- 2 tbsp fresh oregano leaves
- 3 tbsp fresh chives, chopped
- 1 1/2 cups plain yogurt
- Salt and freshly ground pepper, to taste
Directions
- Working in batches, purée cucumbers in a blender. Add watercress, vinegar, olive oil, mint, oregano, and chives, and process until smooth. Season with salt and pepper.
- Pour soup into a bowl and stir in yogurt. Refrigerate until cold, about 2 hours. Garnish with fresh mint leaves before serving.
