Name: Iced Cucumber Soup with Mint, Watercress, and Feta Cheese
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

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