Chilled Spinach And Cucumber Soup Recipe

Ingredients

• 500 grams spinach
• 1 cucumber peeled and cut
• 1 carrot peeled and chopped
• 1 clove garlic
• chop 1/2 inch ginger
• 1 green chillies
• 1 chop the onion
• salt to taste
• Black pepper powder as per taste
• 1/4 tsp paprika powder
• 2 tbsp curd (yogurt)
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 2 tablespoons peeled pine nuts

Steps

1. Wash and chop the spinach, then put it aside.
2. Bring 2 cups water and salt to a boil in a saucepan, and have a separate bowl of ice water ready. Cook the spinach in the boiling water for 2 minutes, then lift it out and put it in the cold water for 2 minutes.
3. Purée the spinach, cucumber, carrot, garlic, ginger, green chilli and onion in a mixer grinder with some cold water.
4. Blend again after adding the yogurt, balsamic vinegar, paprika, pepper and salt. Use extra water as needed to thin the soup.
5. Transfer to a bowl, cover and refrigerate for 1 hour.
6. Roast the pine nuts in a small pan until brown. Add them over the soup, drizzle with a little olive oil, and serve.
7. Offer the Spinach Cucumber Soup for dinner with salad or pasta of your choice.