Best 3 Cucumber Spinach Soup Recipes

Indulge in a culinary journey with our refreshing Cucumber Spinach Soup, a delightful symphony of flavors that will tantalize your taste buds. This vibrant soup, bursting with the crispness of cucumbers and the earthy goodness of spinach, offers a delightful balance of flavors and textures. Enhanced with the tangy zest of lemon and a hint of aromatic dill, this soup is a perfect choice for a light and revitalizing meal. Our carefully curated collection of recipes provides a diverse range of options to suit every palate and dietary preference. From classic to innovative variations, discover the perfect Cucumber Spinach Soup recipe that will become a staple in your kitchen.

Here are our top 3 tried and tested 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.

CUCUMBER-SPINACH SOUP

Cucumber-Spinach Soup image

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

Ingredients

1 onions or 8 scallions, sliced
2 tablespoons olive oil
3 cups chicken broth
4 cups diced unpeeled small cucumbers
1 cup chopped spinach
1/2 cup diced potato
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1 cup cream (optional)

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.

Tips:

Use fresh, crisp cucumbers: For the best flavor and texture, choose cucumbers that are firm and have a deep green color.
Peel the cucumbers if desired: Peeling the cucumbers is not necessary, but it will give the soup a smoother texture. If you do peel them, be sure to remove the seeds as well.
Use a variety of greens: In addition to spinach, you can also use other leafy greens in this soup, such as kale, collard greens, or Swiss chard.
Add other vegetables: Feel free to add other vegetables to this soup, such as carrots, celery, or potatoes. Just be sure to adjust the cooking time accordingly.
Use vegetable broth or water: You can use either vegetable broth or water to make this soup. If you use water, you may want to add a little salt or other seasonings to taste.
Serve with a dollop of yogurt or sour cream: A dollop of yogurt or sour cream adds a creamy richness to this soup and helps to balance out the flavors.

Conclusion:

This cucumber spinach soup is a refreshing and healthy meal that is perfect for a light 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 quick and easy soup recipe, give this one a try!

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