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Cucumber-Watercress Soup
© Reed Davis

Cucumber-Watercress Soup

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Using a blender instead of a food processor makes this refreshing soup especially velvety and light. To chill it quickly, set the bowl in a larger bowl of ice water for about 30 minutes, stirring the soup occasionally.

  1. 4 large cucumbers (about 3 1/2 pounds)—peeled, seeded and cut into chunks
  2. 1 cup (packed) watercress sprigs
  3. 10 dill sprigs
  4. 2 tablespoons white wine vinegar
  5. 1 tablespoon extra-virgin olive oil, plus more for drizzling
  6. Salt
  7. 1 1/2 cups plain yogurt
  8. Freshly ground pepper
  9. 4 radishes, finely chopped
  10. 2 scallions, finely chopped
  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.
  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.
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