Chilled Watercress & Cucumber Soup

4 servings


  • 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.