Misha Gravenor Photography
Recipe information
Yield
6 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
Need to make a substitution?
Preparation
Step 1
Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD Soup can be made 1 day ahead. Cover; chill.
Step 2
Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.