Cucumber-Watercress Soup

• 4 large cucumbers (about 3 1/2 pounds)peeled, seeded and cut into chunks
• 1 cup (packed) watercress sprigs
• 10 dill sprigs
• 2 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt
• 1 1/2 cups plain yogurt
• Freshly ground pepper
• 4 radishes, finely chopped
• 2 scallions, finely chopped

1. In a blender, puree the cucumbers, a handful at a time, until smooth.
2. Add the watercress, 6 of the dill sprigs, the vinegar, 1 tablespoon of the oil and 1 teaspoon of salt and puree until smooth.
3. Transfer the soup to a bowl and stir in the yogurt.
4. Refrigerate until chilled, about 2 hours.
5. Season with salt and pepper and pour into bowls.
6. Garnish with the radishes, scallions and the remaining 4 dill sprigs.
7. Drizzle with a little olive oil and serve.

cucumbers, watercress sprigs, dill, white wine vinegar, extravirgin olive oil, salt, plain yogurt, freshly ground pepper, radishes, scallions

Taken from www.foodandwine.com/recipes/cucumber-watercress-soup (may not work)