Best 3 Cold Spinach Soup Recipes
Indulge in the refreshing goodness of cold spinach soup, a delightful dish that embodies the essence of summer. This chilled soup, often served as an appetizer or light lunch, is a symphony of flavors and textures, featuring the vibrant green hue of spinach, the tanginess of yogurt, the coolness of cucumber, and the subtle warmth of garlic and spices. Accompanying this main recipe are variations that cater to different dietary preferences and culinary inclinations. For those who prefer a vegan alternative, the dairy-free version replaces yogurt with almond milk, while the avocado and arugula rendition offers a creamy texture and a peppery kick. If you seek a heartier option, the cold spinach soup with chicken provides a protein-packed twist, and the roasted red pepper adds a smoky depth of flavor. Venture into the world of cold spinach soup and discover a symphony of flavors that will tantalize your taste buds and leave you feeling refreshed and invigorated.
Here are our top 3 tried and tested recipes!
COLD SPINACH SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
- Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
- Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
- Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 959 milligrams, Sugar 11 grams, TransFat 0 grams
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.
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:
- Use fresh, young spinach for the best flavor. Older spinach can be tough and bitter.
- Don't overcook the spinach. It should be wilted but still bright green.
- Use a good quality broth. This will make a big difference in the flavor of the soup.
- Season the soup to taste. You may want to add more salt, pepper, or lemon juice.
- Chill the soup for at least 4 hours before serving. This will allow the flavors to meld.
- Garnish the soup with fresh herbs, grated Parmesan cheese, or a swirl of olive oil.
Conclusion:
Cold spinach soup is a refreshing and healthy summer dish. It's easy to make and can be tailored to your own taste. So next time you're looking for a light and flavorful meal, give this soup a try.
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