Cucumber-Watercress Soup Recipe

Name: Cucumber-Watercress Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 3 cups peeled, sliced, quartered English cucumbers; 1/4 cups chopped scallions including most of the darker green stalk (about 2 scallions); 1/4 cups coarsely chopped watercress; 1 Tablespoon fresh lemon juice; 3/4 cup plain low-fat Greek yogurt (I use Fage); 3/4 cup buttermilk; 2 Tablespoons verjus (or white grape juice); 1/2 teaspoon kosher salt; big pinch cumin powder; big pinch cayenne powder; Pequin dried red pepper flakes (optional); Salsa; 1 Roma tomato, finely chopped; 1/2 cup coarsely chopped cilantro; 1/4 medium white onion, minced; 1/2 avocado cut into chunks; 1 teaspoon minced jalapeno; splash verjus (or white wine vinegar); drizzle olive oil

Servings: persons

Soup
3 cups peeled, sliced, quartered English cucumbers
1/4 cups chopped scallions including most of the darker green stalk (about 2 scallions)
1/4 cups coarsely chopped watercress
1 Tablespoon fresh lemon juice
3/4 cup plain low-fat Greek yogurt (I use Fage)
3/4 cup buttermilk
2 Tablespoons verjus (or white grape juice)
1/2 teaspoon kosher salt
big pinch cumin powder
big pinch cayenne powder
Pequin dried red pepper flakes (optional)
Salsa
1 Roma tomato, finely chopped
1/2 cup coarsely chopped cilantro
1/4 medium white onion, minced
1/2 avocado cut into chunks
1 teaspoon minced jalapeno
splash verjus (or white wine vinegar)
drizzle olive oil

1
In a food processor puree all ingredients for the soup EXCEPT the pequin red pepper flakes until smooth. Adjust seasoning - you may find you prefer a little more lemon juice or salt.
2
Pour into a container, cover, and chill for at least 30 minutes, but ideally overnight.
3
Serve the pequin red pepper flakes separately for people to sprinkle on as they prefer. This kind of dried red pepper flakes are not very spicy, but instead add a nice smokiness to the soup for depth.
4
Mix the tomato, cilantro, onion, avocado, and jalapeno together, and toss with verjus and olive oil. Serve on the side.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Soup, 3 cups peeled, sliced, quartered English cucumbers, 1/4 cups chopped scallions including most of the darker green stalk (about 2 scallions), 1/4 cups coarsely chopped watercress, and more.

Yes, Cucumber-Watercress Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber-Watercress Soup

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