Springtime isn’t complete without the refreshing taste of watercress and cucumbers. Try my chilled Watercress Cucumber Soup which can easily be served in shot glasses as delightful hors d ‘oeuvres, too. First, in a food processor, puree watercress leaves.  It’s always important to thoroughly was cucumbers. Peel and remove the cucumber seeds. Puree the cucumbers in a food processor, with the watercress. Add little by little cream until you reach the desired consistency. Little by little add kosher salt and a touch of sugar to adjust the seasoning. Serve with a fresh mint leaf garnish and this fast and easy springtime soup will energize any gathering, especially for Mother’s Day! © Kelly McBride Loft