Best 3 Cucumber Spinach Soup Recipes
Cucumber spinach soup is a refreshing and nutritious soup that can be enjoyed hot or cold. It is perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish. This soup is packed with vitamins and minerals, and it is a great way to get your daily dose of vegetables. The combination of cucumber and spinach gives this soup a unique flavor that is both refreshing and savory. The soup can be customized with different spices and herbs, and it can be made with or without dairy.
Check out the recipes below so you can choose the best recipe for yourself!
COLD CUCUMBER AND SPINACH SOUP
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
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.
CUCUMBER-SPINACH SOUP
This recipe comes from a wonderful book called "Soups" by Rena Franklin who used to have a restaurant in Israel.
Provided by sheshbesh
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soften the onions in the olive oil then add all ingredients and simmer until potatoes are tender.
- Blender the soup.
- Return the soup to serving temperature and add the cream.
- Garnish with chopped scallions.
COLD CUCUMBER AND SPINACH SOUP
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 and Conclusion
Tips:
- For a refreshing summer soup, chill the soup for at least 1 hour before serving.
- Add a dollop of yogurt or sour cream for a creamy texture.
- Garnish the soup with fresh herbs, such as dill, chives, or cilantro.
- Serve the soup with a side of crusty bread or crackers.
- To make the soup ahead of time, prepare the soup according to the recipe and then store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Cucumber spinach soup is a light, refreshing, and nutritious soup that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your soup cold or hot, creamy or chunky, this recipe is sure to please. So next time you are looking for a healthy and delicious soup, give cucumber spinach soup a try.
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