Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Reed Davis

How to Make It

Step 1    

In a blender, puree the cucumbers, a handful at a time, until smooth. Add the watercress, 6 of the dill sprigs, the vinegar, 1 tablespoon of the oil and 1 teaspoon of salt and puree until smooth.

Step 2    

Transfer the soup to a bowl and stir in the yogurt. Refrigerate until chilled, about 2 hours. Season with salt and pepper and pour into bowls. Garnish with the radishes, scallions and the remaining 4 dill sprigs. Drizzle with a little olive oil and serve.

Make Ahead

The soup can be refrigerated overnight. Garnish before serving.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5