Recipes › Watercress and Cucumber Soup
Watercress and Cucumber Soup
A chilled, bright green soup that's ready in 15 minutes and is the ideal antidote to a hot summer day. Watercress blended with cucumber, yogurt, and a little lemon — it's vividly colored, peppery, and refreshing in a way that feels genuinely restorative.
Ingredients
- 7 oz watercress, thick stems trimmed
- 1 English cucumber, roughly chopped
- 7 oz Greek yogurt
- 1 cups vegetable broth, cold
- 2 tbsp lemon juice
- 1 clove garlic
- ¾ tsp salt
- 2 tbsp olive oil, for drizzling
Contains: milk.
Method
- Combine watercress, cucumber, yogurt, cold broth, lemon juice, garlic, and salt in a blender.About 3 min
- Blend on high until completely smooth and vibrantly green, about 2 minutes.About 2 min
- Taste and adjust — more lemon for brightness, more salt if needed. Refrigerate for at least 30 minutes if not serving immediately.About 2 min
- Serve in chilled bowls with a drizzle of olive oil and a few watercress leaves.
Tips
- Blend on high power for at least 2 minutes to get a fully smooth, silky soup.
- The soup loses its vivid color after a few hours — make it close to serving time.
Ring the changes
- Add a peeled avocado for extra creaminess and richness.
- Replace yogurt with coconut cream for a dairy-free version with a tropical edge.
Keeping it
Best the day it's made. Keeps in the fridge for up to 24 hours.
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