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CUCUMBER WATERCRESS SOUP

5 lg. cucumbers, peeled & halved
1/3 c. chopped green onions
1/2 c. watercress
1 tbsp. dried dill
White pepper & salt to taste
Sour cream (optional)

Remove seeds from cucumbers and press through a sieve. Set juice aside. Cut cucumbers into chunks and place in a food processor along with green onions, dill, watercress, white pepper and salt and juice pressed from seeds. Process until smooth. Refrigerate at least one hour. Garnish with dill, watercress and sour cream if desired. Serves 4 to 5.