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Creamy Cucumber-Watercress Soup
Jon Simon

Creamy Cucumber-Watercress Soup

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A silky chilled cucumber soup with a peppery lift from fresh watercress and a Greek yogurt base. Light, green, and refined enough for a dinner-party starter.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
 
 

  • 2 English cucumbers large, peeled and chopped
  • 1 cup plain Greek yogurt
  • 1 cup fresh watercress packed, plus more for garnish
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh lemon juice
  • 1 scallion chopped
  • 1 clove garlic small
  • ¼ cup cold water more as needed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • olive oil for drizzling

Equipment

Method
 

  1. In a blender, combine the cucumbers, Greek yogurt, watercress, dill, lemon juice, scallion, garlic, water, salt, and pepper.
  2. Blend until smooth and creamy, adjusting the water for your preferred consistency.
  3. Taste and adjust the seasoning as needed.
  4. Chill in the refrigerator for at least 1 hour before serving.
  5. Serve cold, garnished with a drizzle of olive oil and a few watercress leaves.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 8gProtein: 7gFat: 3gSaturated Fat: 1.5gCholesterol: 5mgSodium: 310mgFiber: 1gSugar: 5g

Notes

Net carbs: 7g per serving (8g total carbs minus 1g fiber).
Substitutions: Swap watercress for baby arugula for a similar peppery note, or use a dairy-free yogurt to make it vegan.
Storage: Keep in an airtight container in the refrigerator for 3 to 4 days. Blend in fresh watercress just before serving to keep the color vivid.
Reheating: Serve chilled. If warming, heat gently over low without boiling.

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