Chilled Watercress & Cucumber Soup

  • 4 servingsServings


  • 2 bunches watercress, thick stems removed and coarsely chopped
  • 1 large European cucumber, peeled and coarsely chopped
  • 1 scallion, chopped
  • 1 very ripe Comice or Anjou pear, peeled, cored, and chopped
  • 1 quart organic low-salt chicken (or vegetable) broth
  • 2 Tbs. snipped fresh dill
  • 2 Tbs. Meyer lemon juice
  • 1 heaping tsp. microplaned Meyer lemon zest
  • 1 tsp. sea salt (more to taste)
  • 1/8 tsp. ground white pepper
  • Snipped fresh chives or edible flowers for garnish, optional


  1. Combine all ingredients in a large bowl, and stir to combine. Purée in countertop blender in batches, or use immersion blender right in the bowl. Refrigerate at least two hours. Serve garnished with snipped chives, or float a few edible flowers, such as nasturtiums, on top.

Nutrition Information

  • Calories: 50
  • Carbohydrate Content: 10 g
  • Protein Content: 4 g
  • Sodium Content: 660 mg
  • Sugar Content: 5 g
Publish date:
Spring pea soup recipe

Spring Fresh Pea Soup

Made with fresh peas, this light and lovely soup is a nutrient-loaded, super-fresh alternative to traditional split pea soup with ham.

This collagen-rich soup hits the healthful spot on cold winter nights.

Winter Warmer Blended Soup

If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.