Best 2 Cold Cucumber And Spinach Soup Recipes

As the summer sun beats down and the temperatures soar, a refreshing and light soup might be your best choice for a quick and easy meal. Cold cucumber and spinach soup, with its vibrant green hue and chilled, creamy texture, is a delightful option that can be enjoyed as a starter or a main course. This flavorful soup is packed with crisp cucumbers, tender spinach, and a variety of herbs and spices, making it a burst of freshness and nutrition.

Let's cook with our recipes!

COLD CUCUMBER AND SPINACH SOUP

Cold Cucumber and Spinach Soup image

This is a great recipe for those hot summer months or an elegant first course for a dinner. Originally from a September 1981 issue of Bon Appetit in the RSVP section. It comes from chef Harry Marsden of Au Relais restaurant in Sonoma, California.It's easy and quick to make and doubles or triples well.

Provided by Leslie in Texas

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter (1/4 stick)
1 onion, coarsely chopped
1 large potato, peeled and coarsely chopped
1 leek, split, washed thoroughly and coarsely chopped (with 2 inches of green)
3 cups low sodium chicken broth
3 sprigs fresh parsley
salt & freshly ground black pepper
2 cucumbers, peeled, seeded and coarsely chopped
5 ounces spinach, blanched and chopped
1/2 cup sour cream or 1/2 cup light sour cream
1 tablespoon mayonnaise
1 teaspoon horseradish
2 lemons, juice of
1 dash hot pepper sauce
1 avocado (garnish)

Steps:

Melt butter in large saucepan over medium heat.
Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
Add chicken stock,parsley, salt and pepper and bring to a boil.
Reduce heat and simmer 20 minutes.
Let cool, then puree in blender until smooth; chill thoroughly.
Add remaining ingredients, except avacado and puree until smooth.
Chill; taste and adjust seasoning.
Just before serving,peel,seed and dice avocado and stir into soup.

COLD CUCUMBER AND SPINACH SOUP

COLD CUCUMBER AND SPINACH SOUP image

Categories Soup/Stew Vegetable

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 bunch green onion, sliced
2 T butter
4 c. diced cucumbers
3 c chicken broth
1 c chopped fresh spinach
1/2c sliced, peeled potatoes
1/2 tsp salt
1 T lemon juice
pepper to taste
1 c light cream
radishes, thinly sliced for garnish

Steps:

In a saucepan saute onions in butter until softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer until potatoes are tender. Transfer to blender in batches and puree. Transfer puree to a bowl and stir in light cream. Chill several hours or overnight. Garnish each serving with thin slices of radish or green onions.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
Chill the soup for at least 2 hours before serving: This will allow the flavors to meld and develop.
Serve the soup with a variety of toppings: This will add flavor and texture to the soup. Some good options include croutons, crumbled bacon, shredded cheese, and chopped fresh herbs.
Make the soup ahead of time: This soup can be made up to 3 days in advance. Simply store it in the refrigerator until you're ready to serve.

Conclusion:

Cold cucumber and spinach soup is a refreshing and easy-to-make soup that is perfect for a hot summer day. It is also a healthy soup that is packed with nutrients. So next time you're looking for a light and healthy meal, give this soup a try.

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