Chilled Spinach And Cucumber Soup Recipe

Step 1: To prepare the Chilled Spinach and Cucumber Soup, first clean and wash the spinach leaves

Step 2: Roughly chop them and keep aside

Step 3: Bring 2 cups of water and some salt to a boil in a saucepan

Step 4: Keep a bowl of iced water ready on the side

Step 5: Blanch the spinach leaves by adding it to the boiling water for 2 minutes

Step 6: Drain it and plunge it into the bowl of iced water for another 2 minutes to stop it from cooking

Step 7: Add the remaining chopped vegetables in the blender

Step 8: Drain the spinach in a colander, reserving a little of the iced water to use while blending the vegetables

Step 9: Add the drained spinach leaves and about 1/2 cup of the iced water to the blender and blend until smooth

Step 10: Once smooth, add the yogurt, the balsamic vinegar, paprika, pepper and blend once again

Step 11: Taste and season with salt and pepper accordingly

Step 12: Adjust the consistency of the soup by adding little water

Step 13: Transfer to a bowl/container and cover with cling film before placing in the refrigerator to chill for an hour

Step 14: While the soup is chilling, dry roast some pine nuts in a skillet over low heat until they are lightly browned, about 4-5 minutes

Step 15: Serve Chilled Spinach and Cucumber Soup sprinkle with toasted pine nuts and olive oil