Chilled Cucumber-Spinach Soup

Refreshing, juicy cucumbers take the starring role in this chilled soup, perfect for a hot summer’s lunch al fresco.

Bright green and fragrant with fresh herbs and sweet shallot, this light lunch is like a jolt of nutrients in a bowl; pair with a salad of carrot ribbons in vinaigrette and a crisp white wine.

Once you’ve mastered the recipe and technique, swap a few ingredients out and give it a try as a morning smoothie: Sub the shallot and jalapeño for a chopped apple and a dribble of local honey; double the mint and ditch the more savory herbs and you’ve got a mellow summer breakfast in a glass.

Prep time: 15 minutes
Chilling time: 30-60 minutes

Serves 4

Chilled Cucumber-Spinach Soup with Microgreens, Chive Blossoms, and Croutons

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Refreshing, juicy cucumbers take the starring role in this chilled soup, perfect for a hot summer’s lunch al fresco.

Prep Time: 15 minutes

Cook Time: 0 minutes

Chilling Time: 1 hour

Course: Soup

Cuisine: American

Keyword: Chilled Cucumber Soup

Servings: 4

Calories: 290kcal

Author: Sarah Blackburn

Ingredients

• 6 small thin-skinned cucumbers
• 1 lemon or lime—your choice!
• 1 shallot
• ½ jalapeño chile optional
• 2 cups packed baby spinach leaves
• 1½ cups whole-milk Greek yogurt divided
• ¼ cup mint leaves
• ¼ cup cilantro
• ½ cup basil leaves
• ½ cup dill fronds
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil plus 2 tablespoons
• 2 slices country-style bread
• 1 small bunch chives or 2 scallions for garnish
• Herb fronds for garnish
• 1 cup edible flowers or chive blossoms for garnish
• 2 tablespoons lemon juice for garnish

Instructions

• Prep the ingredients for blending: Slice off the little stem end of each cucumber and coarsely chop them. Juice the lemon or lime; measure out 2 tablespoons and set aside for later. Peel and chop the shallot. Seed and dice the optional jalapeño. Mince the chives or scallions for garnish.
• In a high-speed blender combine the cucumbers, lemon juice, shallot, jalapeño (if using), spinach, 1 cup of the yogurt, herbs, salt, pepper, and ¼ cup of the olive oil and blend until smooth, then chill until very cold, at least 30 minutes to an hour.
• While the soup chills, toast the two slices of bread, then cut them into ½-inch cubes. Fry in a skillet tossed with 2 tablespoons olive oil until browned and crispy; transfer to a kitchen towel to drain and set aside.
• Stir together the remaining Greek yogurt and lemon juice to thin it out (adding a tablespoon of water if needed; it should be the consistency of thick heavy cream).
• Serve the chilled soup in shallow bowls garnished with croutons, minced chives or scallions, herbs, edible flowers, a drizzle of thinned yogurt, and a drizzle of extra virgin olive oil.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 705mg | Potassium: 959mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2245IU | Vitamin C: 38.3mg | Calcium: 208mg | Iron: 2.8mg

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