Recipe: Watercress Cream Frappe (blender)

WATERCRESS CREAM FRAPPE

1 (10 3/4 oz) can condensed cream of celery or cream of mushroom soup
1 cup chopped watercress, leafy part only (wash thoroughly before chopping)
1 cup peeled and diced cucumber
2 tsp chopped fresh chives
2 cups milk
1/2 tsp curry powder
1/2 tsp seasoned salt
2 drops Tabasco sauce
cucumber slices (optional garnish)

Place soup, watercress, cucumber, and chives in blender. Whirl at high speed 30 seconds. Add milk and remaining ingredients; whirl 1 minute.

Refrigerate until icy cold.

TO SERVE:
Stir and pour into chilled glasses or cups; garnish with a slice of cucumber, if desired.

Servings: 6
Source: Dairy Council Of California