Cucumber & Watercress Soup

Cucumber & Watercress Soup

This simple and refreshing Cucumber and Watercress Soup is the perfect healthy lunch option. Make ahead and store in the fridge, ready to go. Created by Brittany Darling

Makes 4 Servings
Total Time 8 Hours 5 Minutes
Difficulty Easy
Container 2.0-litre Low-Profile Container


Cucumber and Watercress Soup

  • 1 continental cucumber, halved, seeded and roughly chopped
  • 1 large handful of watercress or baby spinach
  • 1 ½ cups of organic full-fat Greek or coconut yoghurt
  • 3 Tablespoons of fresh lemon juice
  • 1 small shallot
  • 1 ½ cups of mixed fresh green herbs (fresh basil, chives, parsley, tarragon)
  • 1 garlic clove
  • ¼ cup extra virgin olive oil 
  • Salt
  • Pepper


  • ½ cup finely diced continental cucumber
  • ½ red onion
  • Tablespoon of extra virgin olive oil (for drizzling)
  • Seeded crackers, gluten free or sourdough bread, to serve
  • Salt
  • Pepper


    1. In the Vitamix blender, combine the roughly chopped cucumber and the watercress / baby spinach with yoghurt, lemon juice, shallot, garlic, fresh herbs and ¼ cup of extra virgin olive oil. Blend until well combined and smooth.
    2. Season the mixture with salt and pepper, cover and store in the fridge for a minimum of 8 hours or overnight.
    3. When ready to serve, remove from the fridge and season again with salt and pepper. Pour the soup into bowls and garnish with the finely diced cucumber, red onion and a Tablespoon of olive oil.
    4. Serve with seeded crackers, gluten free or sourdough bread.

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