Chilled Spinach and Cucumber Soup Recipe
Delve into the refreshing world of chilled soups with this delightful Chilled Spinach and Cucumber Soup, a vibrant green concoction that not only tantalizes your taste buds but also nourishes your body. Perfect for warm evenings or as an elegant starter for a dinner party, this recipe is packed with the goodness of spinach and the coolness of cucumber, complemented by aromatic spices and a hint of tanginess from balsamic vinegar.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach | 500 grams |
| Cucumber (peeled and chopped) | 1 |
| Carrot (peeled and chopped) | 1 |
| Garlic | 1 clove |
| Ginger (chopped) | 1/2 inch |
| Green chili | 1 |
| Onion (chopped) | 1 |
| Salt | To taste |
| Black pepper powder | To taste |
| Paprika powder | 1/4 teaspoon |
| Yogurt | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Olive oil | 1 teaspoon |
| Pine nuts (peeled) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | 3g |
| Carbohydrates | 10g |
| Fat | 7g |
| Fiber | 2g |
| Sodium | Varies with salt |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings
- Servings: 4
Cuisine
- Cuisine Type: Continental
- Course: Dinner
- Diet: Vegetarian
Instructions
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Prepare the Spinach: Begin by washing the spinach thoroughly under cold running water to remove any dirt or impurities. Once cleaned, chop the spinach and set it aside for later use.
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Blanch the Spinach: In a medium-sized saucepan, add 2 cups of water along with a pinch of salt. Bring the water to a boil over medium heat. While waiting for the water to boil, prepare a bowl filled with ice-cold water. Once the water is boiling, add the chopped spinach and allow it to cook for approximately 2 minutes. After the time is up, immediately transfer the spinach to the bowl of ice water to halt the cooking process and preserve its vibrant green color.
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Blend the Soup Base: After the spinach has cooled in the ice water for about 2 minutes, drain it and transfer it to a blender or food processor. Add the chopped cucumber, carrot, garlic, ginger, green chili, onion, and a splash of cold water. Blend the ingredients until you achieve a smooth and creamy puree.
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Season the Puree: In the blended mixture, add the yogurt, balsamic vinegar, paprika, black pepper, and salt to taste. Blend the mixture again until all the ingredients are well combined and creamy. If the soup is too thick for your preference, add more cold water to reach your desired consistency.
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Chill the Soup: Pour the blended soup into a serving bowl, cover it, and place it in the refrigerator for at least 1 hour. This chilling step enhances the flavors and ensures that the soup is refreshingly cool when served.
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Toast the Pine Nuts: While the soup is chilling, take a small skillet and add the pine nuts. Toast them over medium heat until they turn golden brown, stirring occasionally to avoid burning. This should take about 3-5 minutes.
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Serve: Once the soup has chilled sufficiently, remove it from the refrigerator. Serve it in bowls, garnished with the toasted pine nuts and a drizzle of olive oil. This adds a rich flavor and a lovely texture to the soup.
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Pairing Suggestions: Enjoy your chilled spinach and cucumber soup with a light salad or a side of pasta for a complete and satisfying dinner.
This delightful Chilled Spinach and Cucumber Soup not only offers a refreshing experience but is also a fantastic way to include more greens in your diet, making it a wonderful addition to any culinary repertoire. Embrace the cool, invigorating flavors and make this soup a staple in your summer dining!
