Cool Cucumber Soup With Feta

• 1 lb cucumber
• 2 cups chicken broth (use low salt, if preferred)
• 4 ounces feta cheese
• 3/4 cup white onion
• 1/2 cup watercress
• 1 tablespoon oregano leaves
• 1 garlic clove
• 1 teaspoon salt
• 1 (17 5/8 ounce) container yogurt (use Greek yogurt, if possible)
• 2 eggs, hard boiled
• 3 tablespoons chopped fresh chives

1. Peel and seed cucumbers.
2. Place in blender.
3. Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.
4. Pour mixture into large bowl.
5. Stir in yogurt.
6. Refrigerate at least two hours.
7. You can make this soup the day before. Cover and chill.
8. To serve: place soup in freezer for 30 minutes.
9. Pour into individual bowls.
10. Garnish with chopped hard boiled egg and chopped chives.
11. Good for you, too!

cucumber, chicken broth, feta cheese, white onion, watercress, oregano, garlic, salt, container yogurt, eggs, fresh chives

Taken from www.food.com/recipe/cool-cucumber-soup-with-feta-302795 (may not work)