European-Style Cucumber Soup

• 1 1/2 cups chicken stock, preferably chilled
• 2 medium cucumbers
• Salt and freshly ground black pepper
• 1 1/2 cups yogurt, preferably whole milk
• 2 shallots, minced, or about 1/4 cup minced red onion or scallion
• 1 cup chopped watercress (optional)
• 1 cup roughly chopped fresh dill or mint

1. If the stock is not cold, throw it in the freezer while you prepare the cucumbers.
2. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds.
3. Slice them as thinly as possible (a mandoline is ideal for this).
4. Mix them in a bowl with 2 teaspoons salt and let sit, refrigerated, for about 20 minutes.
5. Add the stock, black pepper, yogurt, shallots, and watercress if you like and stir.
6. Taste and adjust the seasoning, then chill or serve.
7. Just before serving, garnish with the herb.

chicken stock, cucumbers, salt, yogurt, shallots, dill

Taken from www.epicurious.com/recipes/food/views/european-style-cucumber-soup-386553 (may not work)