Chilled Spinach and Cucumber Soup with Pine Nuts

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

1. To make the Spinach and Cucumber Soup, start by washing and chopping the spinach. Set it aside.
2. In a saucepan, bring 2 cups of water to a boil and add salt. Keep it ready.
3. In a separate bowl, prepare ice-cold water for blanching.
4. 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.
5. In a blender, combine the spinach, cucumber, carrot, garlic, ginger, green chili, and onion, adding a little cold water to make a smooth puree.
6. 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.
7. Transfer the soup to a bowl, cover it, and refrigerate for 1 hour.
8. In a small pan, dry roast the pine nuts until golden brown.
9. When serving, pour the chilled soup into bowls, drizzle with a little olive oil, and garnish with roasted pine nuts.
10. 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!