How many servings does this recipe make?

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

What ingredients do I need for Iced Cucumber Soup with Mint, Watercress, and Feta Cheese?

You need 12 ingredients. The key ingredients include: 1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups), 2 cups low-salt chicken broth or vegetable broth, 4 ounces finely crumbled feta cheese (about 3/4 cup), 3/4 cup chopped white onion, and more.

Is Iced Cucumber Soup with Mint, Watercress, and Feta Cheese suitable as soups & stews?

Yes, Iced Cucumber Soup with Mint, Watercress, and Feta Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Iced Cucumber Soup with Mint, Watercress, and Feta Cheese?

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

Iced Cucumber Soup with Mint, Watercress, and Feta

Name: Iced Cucumber Soup with Mint, Watercress, and Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups); 2 cups low-salt chicken broth or vegetable broth; 4 ounces finely crumbled feta cheese (about 3/4 cup); 3/4 cup chopped white onion; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed watercress leaves; 1 tablespoon fresh oregano leaves; 1 small garlic clove, peeled; 1 teaspoon salt; 1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups); 2 hard-boiled eggs, chilled, coarsely chopped; 3 tablespoons chopped fresh chives

Warm up with this hearty Iced Cucumber Soup with Mint, Watercress, and Feta Cheese recipe. Made with cucumbers, low-salt, feta cheese and white onion. E…

This Iced Cucumber Soup with Mint, Watercress, and Feta Cheese relies on simple, everyday ingredients such as chopped white onion, fresh oregano leaves, small garlic clove, peeled and salt. It comes together quickly and makes 4 servings, at about 467 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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Iced Cucumber Soup with Mint, Watercress, and Feta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

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