Ingredients

1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups)

2 cups low-salt chicken broth or vegetable broth

4 ounces finely crumbled feta cheese (about 3/4 cup)

3/4 cup chopped white onion

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed watercress leaves

1 tablespoon fresh oregano leaves

1 small garlic clove, peeled

1 teaspoon salt

1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups)

2 hard-boiled eggs, chilled, coarsely chopped

3 tablespoons chopped fresh chives

Description

This Refreshing Soup Makes A Great First Course For A Summer Dinner Party.

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