Cold Cucumber & Spinach Soup
Submitted by juleebug
Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
3 hrsThis chilled cucumber and spinach soup is the color of a summer garden and tastes just as fresh.
Cucumber, spinach, and potato simmer in chicken broth until tender, then get pureed into a velvety base and enriched with light cream.
A squeeze of lemon cuts through the richness, and a few hours in the fridge transforms it into something cool, elegant, and deeply satisfying.
Garnish with thin radish slices and scallion rings for a pop of color and crunch.
Pro Tips
- The potato isn’t just filler. It thickens the soup naturally so you don’t need heavy cream or flour.
- Puree in batches and vent the blender lid slightly. Hot soup in a sealed blender is a recipe for a kitchen disaster.
- This soup freezes well before you add the cream. Make a double batch and stir in cream after thawing for a quick future meal.
Ingredients
Directions
In a saucepan, sauté green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper.
Simmer uncovered until the potatoes are tender.
Transfer the mixture to a blender in batches and puree.
Transfer the purée to a bowl and stir in the light cream.
Let soup cool and chill for several hours, or overnight.
Garnish each serving with thin slices of radishes and/or green onions.
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