2 large cucumbers, halved and seeded (1/2 cup finely diced, the rest roughly chopped)
1 large handful of watercress
1 1/2 cups of organic full-fat greek or coconut yoghurt
3 tablespoons of fresh lemon juice
1 small shallot
1/2 red onion
1 1/2 cups of mixed fresh green herbs (fresh basil, chives, parsley, tarragon)
1 garlic clove
1/4 extra virgin olive oil (plus more for drizzling)
Red onion, finely chopped
Cucumber, finely chopped
In a blender, combine the roughly chopped cucumber and the watercress with yoghurt, lemon juice, shallot, garlic, fresh herbs and 1/4 cup of extra virgin olive oil. Blend until well combined and smooth.
Season the mix with salt and pepper, cover and pop in the fridge for a minimum of 8 hours or overnight.
When ready to serve, remove from the fridge and season again with salt and pepper. Pour the soup into bowls and garnish with the finely diced cucumber, red onion and a drizzle more of olive oil.
Serve with seeded crackers, gluten free or sourdough bread.