Bright and refreshing, this cold cucumber soup is packed with flavor and takes only a few minutes to make. The recipe is designed for 1 serving and requires minimum preparation. It is also a great way to use up fresh herbs. The soup can be processed in a blender but a Nutribullet yields better results.

6 oz English Cucumber - with peel

1 oz Watercress- fresh

½ cup Greek Yogurt 

1 teaspoon Shallot 

1 tablespoon Tarragon-Fresh

1 tablespoon Parsley-Fresh

1/2 oz Lemon Juice

¼ teaspoon Salt

⅛ teaspoon Garlic Powder

Remove the paper skin from your shallot.

Rinse your cucumber but do not remove the peel.

Place all ingredients into a blender or Nutribullet. 

Blend until smooth. 

Garnish with pumpkin seeds, parsley, shallot, fresh watercress, and dill if desired.