THIS LOW-CALORIE variation of the classic watercress soup uses zucchini in place of potatoes. The small amount of cream used to lighten the color and flavor while enriching the soup can be omitted, reducing the calories even further. I rarely use the cream today, but encourage you to try it both ways.
I once made this soup for a well-known restaurant critic, who apologized for eating only half a serving, saying that it was a little too rich for someone on a diet. When I explained that the soup has only 70 calories per serving, I received a request for seconds.
This soup can be served hot or cold. If you are using a homemade chicken stock, the soup may jell when cold, making it too thick. If this happens, thin with water and adjust the seasoning. Try using yogurt instead of cream when serving the soup cold.