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Iced Watercress and Mint Soup

4 servings


  • 4 large cucumbers, peeled and diced
  • 1 cup watercress
  • 2 tablespoons apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 3/4 cup fresh mint leaves, plus some for garnish
  • 2 tbsp fresh oregano leaves
  • 3 tbsp fresh chives, chopped
  • 1 1/2 cups plain yogurt
  • Salt and freshly ground pepper, to taste


  • Working in batches, purée cucumbers in a blender. Add watercress, vinegar, olive oil, mint, oregano, and chives, and process until smooth. Season with salt and pepper.
  • Pour soup into a bowl and stir in yogurt. Refrigerate until cold, about 2 hours. Garnish with fresh mint leaves before serving.