Cucumber-Watercress Soup

Cucumber-Watercress Soup is a popular dish in Mediterranean cuisine known for its cooling and hydrating properties.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Cucumber-Watercress Soup

Cooking Method: Blending, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 cup Cucumbers
• 1 cup Watercress
• 1 medium Avocado
• 2 tablespoon Lemon juice
• ¹⁄₂ cup Greek yogurt
• 1 clove Garlic
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 tablespoon Fresh dill
• 1 tablespoon Olive oil

Instructions

1. In a blender, combine cucumbers, watercress, avocado, lemon juice, Greek yogurt, garlic, salt, and black pepper. Blend until smooth.
2. Transfer the mixture to a saucepan and simmer over medium heat for 5 minutes.
3. Remove from heat and let it cool for a few minutes.
4. Serve the soup chilled, garnished with fresh dill and a drizzle of olive oil.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 10g4%

Sugars 4g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.