Cucumber Watercress Soup
Cucumber Watercress Soup
By: Rachel's Tea
Info
Info
Servings
3
Prep-Time
-
Cook-Time
-
Cal/serving
84
Ingredients
- large cucumbers (peeled & halved) 4-5
- Scallions (chopped) 1/3 cup
- Dried dill 1 Tbsp.
- Watercress large 1/2 cup
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Method
- Scrape cucumber seeds into a sieve set over a bowl, then sprinkle with salt and press out juices.
- Cut cucumber into chunks.
- In a processor, puree cucumber chunks and scallions, juice pressed out of seeds, dill, watercress, and pepper to taste.
- Refrigerate at least 1 hour to blend flavors.
- Garnish with fresh dill and watercress.
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