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Chilled Spinach and Cucumber Soup

By: Anuradha
Region: Indian
Dish:Vegetarian - Soups


1 bunch of spinach leaves

1 small-size cucumber peeled and chopped

1 small-size carrot peeled and chopped

1 large clove of garlic

1/2 inch piece of ginger

1 green chilli

1 small-size onion chopped

Salt & Pepper to taste

1/4 teaspoon paprika

2 tablespoon yogurt

1 tablespoon balsamic vinegar

Ingredients to garnish the soup

1 teaspoon extra virgin olive oil

2 tablespoons peeled pine nuts


To prepare the Chilled Spinach and Cucumber Soup, first clean and wash the spinach leaves. Roughly chop them and keep aside.

Bring 2 cups of water and some salt to a boil in a saucepan. Keep a bowl of iced water ready on the side. Blanch the spinach leaves by adding it to the boiling water for 2 minutes.

Drain it and plunge it into the bowl of iced water for another 2 minutes to stop it from cooking.

Add the remaining chopped vegetables in the blender. Drain the spinach in a colander, reserving a little of the iced water to use while blending the vegetables.

Add the drained spinach leaves and about 1/2 cup of the iced water to the blender and blend until smooth.

Once smooth, add the yogurt, the balsamic vinegar, paprika, pepper and blend once again. Taste and season with salt and pepper accordingly. Adjust the consistency of the soup by adding little water.

Transfer to a bowl/container and cover with cling film before placing in the refrigerator to chill for an hour.

While the soup is chilling, dry roast some pine nuts in a skillet over low heat until they are lightly browned, about 4-5 minutes.

Serve Chilled Spinach and Cucumber Soup sprinkle with toasted pine nuts and olive oil.


Chilled Spinach and Cucumber Soup is a refreshing and healthy soup, perfect for the summer season. It's quick to prepare with minimal cooking time and is a great way to consume vegetables. Chilled Spinach and Cucumber Soup makes a great weekday lunch by itself or can even be served as an elegant first course meal.

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