Spinach and Cucumber Soup Recipe – Chilled Spinach and Cucumber Soup
Description:
This refreshing and healthy Spinach and Cucumber Soup is perfect for the summer months. It’s quick to prepare, packed with nutrients, and provides a great dose of iron from the spinach, which is excellent for your health.
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Ingredients:
- 500 grams spinach
- 1 cucumber, peeled and chopped
- 1 carrot, peeled and chopped
- 1 clove garlic
- 1/2 inch ginger, chopped
- 1 green chili
- 1 onion, chopped
- Salt, to taste
- Black pepper powder, to taste
- 1/4 teaspoon paprika powder
- 2 tablespoons yogurt
- 1 tablespoon balsamic vinegar
- Garnish:
- 1 teaspoon olive oil
- 2 tablespoons pine nuts, peeled
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Instructions:
- To make the Spinach and Cucumber Soup, start by washing and chopping the spinach. Set it aside.
- In a saucepan, bring 2 cups of water to a boil and add salt. Keep it ready.
- In a separate bowl, prepare ice-cold water for blanching.
- Add the spinach to the boiling water and let it cook for 2 minutes. Then remove the spinach and transfer it to the cold water for 2 minutes.
- In a blender, combine the spinach, cucumber, carrot, garlic, ginger, green chili, and onion, adding a little cold water to make a smooth puree.
- Add yogurt, balsamic vinegar, paprika, black pepper, and salt to the puree. Blend again to combine. Adjust the consistency by adding more water if needed.
- Transfer the soup to a bowl, cover it, and refrigerate for 1 hour.
- In a small pan, dry roast the pine nuts until golden brown.
- When serving, pour the chilled soup into bowls, drizzle with a little olive oil, and garnish with roasted pine nuts.
- Serve the Spinach and Cucumber Soup with your favorite salad or pasta for a delicious dinner.
Enjoy this light and refreshing soup as a perfect summer dinner option!
