Ingredients

• 1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups)
• 2 cups low-salt chicken broth or vegetable broth
• 4 ounces finely crumbled feta cheese (about 3/4 cup)
• 3/4 cup chopped white onion
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed watercress leaves
• 1 tablespoon fresh oregano leaves
• 1 small garlic clove, peeled
• 1 teaspoon salt
• 1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups)
• 2 hard-boiled eggs, chilled, coarsely chopped
• 3 tablespoons chopped fresh chives

Instructions

1. Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
2. Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.