Best 2 Cold Cucumber And Spinach Soup Recipes

Indulge in the refreshing flavors of Cold Cucumber and Spinach Soup, a delightful dish perfect for warm days or as a light and healthy meal. This chilled soup boasts a vibrant green color and a cooling cucumber flavor, complemented by the earthy notes of spinach. Its creamy texture is achieved with the use of yogurt or sour cream, while a hint of garlic and fresh herbs adds depth to its taste. Served with toasted pita bread, croutons, or a dollop of yogurt, this cold soup offers a delightful culinary experience.

In addition to the classic Cold Cucumber and Spinach Soup recipe, the article also features variations to cater to different preferences and dietary restrictions. For those seeking a vegan option, a dairy-free version replaces yogurt or sour cream with almond milk or coconut milk, resulting in a creamy and flavorful soup without compromising its vegan nature. Those looking for a spicy kick can explore the Cucumber and Spinach Gazpacho recipe, which incorporates the vibrant flavors of tomatoes, red peppers, and jalapeños.

Furthermore, the article offers a refreshing twist with the Cucumber, Spinach, and Mint Soup recipe. This rendition introduces a burst of mint flavor, adding a cooling and aromatic dimension to the soup. For those who prefer a heartier meal, the Cucumber and Spinach Soup with Barley recipe incorporates cooked barley, providing a satisfying and nutritious addition.

Each recipe is accompanied by detailed instructions, including ingredient lists, step-by-step guides, and serving suggestions. Whether you're a seasoned cook or a beginner, the article ensures a seamless culinary journey. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure with these delightful Cold Cucumber and Spinach Soup variations.

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:

For the best flavor, use fresh, ripe cucumbers and spinach.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Feel free to add other vegetables to the soup, such as chopped carrots, celery, or zucchini.
For a creamier soup, add 1/2 cup of heavy cream or sour cream.
Garnish the soup with fresh herbs, such as dill, cilantro, or chives.

Conclusion:

Cold cucumber and spinach soup is a refreshing and healthy soup that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful soup, give this recipe a try.

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