Print Recipe
0 from 0 votes

Cucumber-Watercress Soup – Gazpacho Style!

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Author: Susan Pridmore



  • 3 cup peeled sliced, quartered English cucumbers
  • 1/4 cup chopped scallions including most of the darker green stalk about 2 scallions
  • 1/4 cup coarsely chopped watercress
  • 1 Tbsp fresh lemon juice
  • 3/4 cup plain low-fat Greek yogurt I use Fage
  • 3/4 cup buttermilk
  • 2 Tbsp verjus
  • 1/2 tsp kosher salt
  • big pinch cumin powder
  • big pinch cayenne powder
  • Pequin dried red pepper flakes optional


  • 1 Roma tomato finely chopped
  • 1/2 cup coarsely chopped cilantro
  • 1/4 medium white onion minced
  • 1/2 avocado cut into chunks
  • 1 tsp minced jalapeño
  • splash verjus
  • drizzle olive oil



  • In a food processor purée all ingredients for the soup EXCEPT the pequin red pepper flakes until smooth. Adjust seasoning - you may find you prefer a little more lemon juice or salt.
  • Pour into a container, cover, and chill for at least 30 minutes, but ideally overnight.
  • Serve the pequin red pepper flakes separately for people to sprinkle on as they prefer. This kind of dried red pepper flakes are not very spicy, but instead add a nice smokiness to the soup for depth.


  • Mix the tomato, cilantro, onion, avocado, and jalapeño together, and toss with verjus and olive oil. Serve on the side.


Verjus is translated as green juice and is the juice extracted from underripe grapes. It's usually stocked with vinegars since it's frequently used as a mild alternative to vinegar. A little rice vinegar can be substituted if you can't find verjus.
The 30 minute cook time is actually chill time in the refrigerator.
Calories: 69
Fat: 1.4 g
Sodium: 67.1 mg
Potassium: 229.3mg
Carbs: 7.6 g
Protein: 6.6 g
Vitamin A: 5.4%
Vitamin C: 9.5%