Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chilled Cucumber-Watercress Soup
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- Level: Easy
- Total: 5 min (plus chilling)
- Active: 5 min
- Yield: 2 to 4 servings
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Directions
- Puree 1 cup each plain yogurt and watercress with 1 peeled seeded English cucumber and 2 tablespoons each chopped dill, white wine vinegar and olive oil in a blender; season with salt and pepper. Chill. Serve drizzled with olive oil.
