Cool Cucumber Soup With Feta

Ingredients

• 1 lb cucumber
• 2 cups chicken broth (use low salt, if preferred)
• 4 ounces feta cheese
• 3/4 cup white onion
• 1/2 cup watercress
• 1 tablespoon oregano leaves
• 1 garlic clove
• 1 teaspoon salt
• 1 (17 5/8 ounce) container yogurt (use Greek yogurt, if possible)
• 2 eggs, hard boiled
• 3 tablespoons chopped fresh chives

Directions

1. 1

   Peel and seed cucumbers.

2. 2

   Place in blender.

3. 3

   Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.

4. 4

   Pour mixture into large bowl.

5. 5

   Stir in yogurt.

6. 6

   Refrigerate at least two hours.

7. 7

   You can make this soup the day before. Cover and chill.

8. 8

   To serve: place soup in freezer for 30 minutes.

9. 9

   Pour into individual bowls.

10. 10

    Garnish with chopped hard boiled egg and chopped chives.

11. 11

    Good for you, too!