European-Style Cucumber Soup

1. 1

   If the stock is not cold, throw it in the freezer while you prepare the cucumbers.

2. 2

   Peel them, then cut them in half the long way; use a spoon to scoop out the seeds.

3. 3

   Slice them as thinly as possible (a mandoline is ideal for this).

4. 4

   Mix them in a bowl with 2 teaspoons salt and let sit, refrigerated, for about 20 minutes.

5. 5

   Add the stock, black pepper, yogurt, shallots, and watercress if you like and stir.

6. 6

   Taste and adjust the seasoning, then chill or serve.

7. 7

   Just before serving, garnish with the herb.

* Per serving · 4 servings · Values may vary.

No additional tips available.