Chilled watercress soup with parmesan toasties
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Not all soups need to be served hot. You can still enjoy soups in the summer months with this refreshing watercress, cucumber and mint soup, perfect with crusty parmesan toast.
Ingredients
Watercress
1 cup(s), (1 bunch) sprigs picked
Cucumber
2 medium, peeled, coarsley chopped
Fresh mint
1 cup(s), plus extra to serve
Vegetable stock, liquid, salt-reduced
1 cup(s), (250ml)
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (280g)
Baguette
120 g, (12x10g slices)
Grated parmesan cheese
½ cup(s), (40g)
Ground cayenne pepper
½ tsp, (pinch)
Extra light sour cream
½ cup(s), (120g)
Fresh chives
2 tbs, snipped
Instructions
1
Using a food processor, process watercress, cucumber and mint for 30 seconds or until smooth, scraping down sides halfway through. Add stock and yoghurt and process for 20 seconds or until smooth and combined. Season with salt and pepper. Transfer to a medium bowl, cover with plastic wrap and chill until required.
2
To make the toasties, heat grill on high. Place bread on a baking tray. Top with parmesan and cayenne pepper. Grill for 2-3 minutes or until golden.
3
Pour soup into serving bowls. Top with a swirl of sour cream, extra mint, chive and ice. Serve with toasties.
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