COLD SOUP: Another simple recipe for a nice wholesome soup that can be a delightful first course to a summer BBQ.

CUCUMBER AND WATERCRESS SOUP:

2 cups unpeeled diced seedless cucumber                  

1 small potato, peeled and diced

1 cup lightly packed watercress leaves

2 green onions, chopped                     

2-3 cups chicken stock

2 tbsp. butter                                                               

1 bay leaf                                                                   

½ tsp. salt

2 cups plain yogurt                                                     

pinch dried dill weed

sprigs of tender watercress to garnish

In a heavy saucepan, melt butter over medium heat.  Cook green onion for 2 to 3 minutes until soft. Add remaining ingredients except yogurt and bring to a boil.  Lower heat and simmer until potatoes are soft, about 10 minutes.

Puree in a food processor until smooth, or use a hand blender to do the job. Cool, stir in yogurt and adjust seasoning. Transfer to a large glass bowl. Cover and chill for at least 4 hours.

Serve in chilled bowls garnished with watercress.