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.