Cucumber-Watercress Soup

• Soup
• 3 cups peeled, sliced, quartered English cucumbers
• 1/4 cups chopped scallions including most of the darker green stalk (about 2 scallions)
• 1/4 cups coarsely chopped watercress
• 1 Tablespoon fresh lemon juice
• 3/4 cup plain low-fat Greek yogurt (I use Fage)
• 3/4 cup buttermilk
• 2 Tablespoons verjus (or white grape juice)
• 1/2 teaspoon kosher salt
• big pinch cumin powder
• big pinch cayenne powder
• Pequin dried red pepper flakes (optional)
• Salsa
• 1 Roma tomato, finely chopped
• 1/2 cup coarsely chopped cilantro
• 1/4 medium white onion, minced
• 1/2 avocado cut into chunks
• 1 teaspoon minced jalapeno
• splash verjus (or white wine vinegar)
• drizzle olive oil

1. In a food processor puree all ingredients for the soup EXCEPT the pequin red pepper flakes until smooth. Adjust seasoning - you may find you prefer a little more lemon juice or salt.
2. Pour into a container, cover, and chill for at least 30 minutes, but ideally overnight.
3. Serve the pequin red pepper flakes separately for people to sprinkle on as they prefer. This kind of dried red pepper flakes are not very spicy, but instead add a nice smokiness to the soup for depth.
4. Mix the tomato, cilantro, onion, avocado, and jalapeno together, and toss with verjus and olive oil. Serve on the side.

cucumbers, scallions including most, watercress, lemon juice, buttermilk, verjus, kosher salt, cumin powder, cayenne powder, red pepper, salsa, tomato, cilantro, white onion, avocado, verjus, drizzle olive oil

Taken from food52.com/recipes/30442-cucumber-watercress-soup (may not work)