Recipe: Cucumber & Watercress Soup

From Chef Don Jakubowski, Garde Manger for Kohler Waters Spa at Destination Kohler in Kohler, Wisconsin

Makes 4 quarts

6 cucumbers, peeled, seeded and cut into 2-inch quarters

3 tablespoons yogurt

1 tablespoon fresh dill, chopped

salt and pepper to taste

Watercress Garnish

3 bunches watercress

1 teaspoon white wine vinegar

salt and pepper to taste

water, to thin

1. Purée cucumbers, yogurt and dill until smooth.

2. Season with salt and pepper to taste. Chill for one hour.

3. For watercress garnish: Blanch watercress until bright green in color. Purée and add vinegar, and salt and pepper to taste. Add water to thin the mixture, if needed.

4. Serve in bowls. Place 1 tablespoon of watercress purée on top of soup, and lightly swirl.