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Chilled Cucumber & Watercress Soup

From Lynne Wilson

For an elegant lunch on a hot summer day, serve this soup topped with a bit of chopped mint. If you prefer, serve it hot, topped with chopped parsley or dill.


3 Tbsp. butter or margarine
⅓ cup chopped yellow onion
⅔ cup peeled, chopped potato
4 to 5 cups unpeeled, chopped cucumbers (2 large - ¾ lb. each)
½ cup lightly packed watercress leaves
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
chopped fresh mint (optional)


Melt the butter in a large frying pan, add the onion, potato, cucumbers, and watercress. Saute the vegetables for 3-5 minutes or until they are slightly wilted. Remove them from the heat and place in a 3-quart saucepan. Add the chicken broth, then bring to a boil. Lower the heat and simmer for 15 minutes or until all the vegetables are soft. Remove from the heat and puree in a blender or food processor until very smooth. Add the cream and salt and pepper. Chill. Correct seasoning before serving.

Top each serving with mint if desired.