Cucumber & Watercress Soup

Ingredients:

  • 6 Large cucumbers – peeled, seeded, cut into 2” quarters
  • 3 Cups yogurt
  • 1 Tablespoon fresh mint, chopped
  • 2 Tablespoons cilantro, chopped
  • 1 Jalapeno pepper, chopped
  • Salt & Pepper to taste
  • 3 bunches watercress, remove as many stems as possible and chop roughly
  • 1 teaspoon vinegar (white wine)
  • Salt & Pepper to taste

Method:

  • Combine all of the ingredients into a large bowl.
  • In smaller batches blend all of the ingredients in a blender untill completely smooth.
  • Combine the smooth puree and stir well.
  • Refrigerate untill the soup is cold.
  • Pour the soup into large soup bowls.
  • Garnish with fresh herbs used to make the soup.

Serves 8-10

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