Cold Cucumber and Watercress Soup
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Ingredients
- 1 tablespoon olive oil
- 2 medium onions
- 3 large cucumbers (halved and sliced into ½ inch slices)
- 2 cups of vegetable stock
- 2 teaspoons fresh tarragon
- ½ teaspoon vinegar
- ½ teaspoon nutritional flakes
- ½ teaspoon thyme
- 1 teaspoon Celtic Sea Salt
- Black Pepper
- 1 bunch of watercress
Instructions
- In a medium saucepan, saute the onions in the olive oil. Add the sliced cucumber, vegetable stock, vinegar, salt and pepper. Cover the pot and bring to a boil. Cook over medium heat for 20 minutes or until the cucumbers are tender. Wash the watercress and mince the leaves. When the cucumbers are very tender, puree the soup in a blender or food processor. Pour the soup into a large bowl, stir in the minced watercress, and chill for at least 3 hours. Serve cold.
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