Iced Cucumber Soup With Mint Watercress And Feta Cheese Recipes

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
• In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
• Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
• To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.

Steps:

• Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
• Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.

Steps:

• Chop the watermelon.
• Dice cucumbers.
• Blend the watermelon.
• Strain through a nylon mesh sieve to remove seeds.
• Add diced cucumber.
• Chill well until ready to serve.
• Pour chilled soup into cocktail glasses or glass bowls.
• Crumble feta cheese on top.
• Garnish with mint leaves.
• Bon Appétit!