Add the tomatoes and cook, stirring, for 1 minute.
Add the broth and water and bring to a boil.Add the potato, cover and simmer over low heat until tender, about 15 minutes.
Add the watercress and cook until bright green, about 2 minutes..Working in batches, puree the soup in a blender.Return the soup to the saucepan.
Add the whole and skim milk and season with salt and pepper; keep warm..Meanwhile, trim the peeled cucumber to form a rectangle.
Cut the cucumber crosswise into very thin slices.
In a medium bowl, combine the rice vinegar with a large pinch of salt.jumbo lump crabmeat.
day-old rustic white bread., torn into 1-inch pieces (4 cups).
Crostini, chips or radicchio leaves.In a large bowl, blend the mayonnaise with the celery, green pepper, onion, parsley, lemon zest, lemon juice, hot sauce and cayenne.