This is an excellent recipe for the generous crop of cucumbers that oh-so-many gardens are brimming with at this time of year. Blended with spinach and herbs, it provides a powerhouse of nutrients.
1 large unpeeled English cucumber
3 cups (750 mL) baby spinach leaves
3/4 cup (180 mL) Italian parsley
4 green onions, including tops, trimmed and chopped
1 1/2 cups (350 mL) low-sodium vegetable stock
1 cup (250 mL) plain Greek yogurt, divided
1 Tbsp (15 mL) fresh lemon juice
Salt (optional)
2 grated radishes
2 Tbsp (30 mL) minced fresh chives
Freshly ground black pepper
Reserving 1/4 of the cucumber for garnish, coarsely chop remaining 3/4 and place in blender or food processor. Set aside.
Blanch spinach, parsley, and green onions briefly by placing in strainer and plunging into pot of hot water until slightly wilted, approximately 1 minute. Quickly remove from pot, shake off excess liquid, and add to blender containing cucumber. Add vegetable stock, 3/4 cup (180 mL) yogurt, and lemon juice. Purée until smooth, adding a little more vegetable stock if needed.
Add salt to taste if you wish. Cover and refrigerate until chilled, about 2 hours.
To make garnish, grate remaining cucumber, and squeeze dry. Place in small bowl, along with grated radishes and minced chives. Toss lightly with fork.
To serve, spoon chilled soup into small bowls. Top with 1 tsp (5 mL) yogurt and garnish of grated cucumber mixture. Dust with a grating of fresh black pepper.
Serves 6.
Each serving contains: 66 calories; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (6 g sugars, 1 g fibre); 91 mg sodium
source: “Cool Summer Soups“, alive #382, August 2014
