Iced Cucumber Soup With Mint, Watercress, And Feta Cheese

Name: Iced Cucumber Soup With Mint, Watercress, And Feta Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters lb Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about; 177 milliliters ozs finely crumbled feta cheese (about; 3 Tbsps chopped fresh chives; 118 milliliters loosely packed fresh mint leaves; 1 small garlic clove, peeled; 2 hard-boiled eggs, chilled, coarsely chopped; 499 grams whole-milk or nonfat yogurt (preferably Greek; about 2 cups); 1 Tbsp fresh oregano leaves; 1 teaspoon salt; 473 milliliters low-salt chicken broth or vegetable broth; 118 milliliters loosely packed watercress leaves; 177 milliliters chopped white onion

Iced Cucumber Soup With Mint, Watercress, And Feta Cheese might be just the soup you are searching for. One portion of this dish contains about 10g of protein, 6g of fat, and a total of 147 calories. This recipe serves 6. A mixture of vegetable broth, feta cheese, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.