Cucumber-Watercress Soup

• Recipe by Jan Newberry

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.

Ingredients

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

Directions

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.