Iced Cucumber Soup with Mint, Watercress, and Feta Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon salt
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh oregano leaves
- 3/4 cup chopped white onion
- Carbohydrate 12 g(4%)
- Cholesterol 75 mg(25%)
- Fat 9 g(14%)
- Fiber 2 g(7%)
- Protein 10 g(20%)
- Saturated Fat 5 g(25%)
- Sodium 642 mg(27%)
- Calories 160
Preparation 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. Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
Preparation 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. Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
