Cold Cucumber and Spinach Soup
Cuisine: British
Author: Kitchens
  • 1 bunch green onions, sliced
  • 2 Tablespoons butter
  • 4 Cups diced cucumbers
  • 3 Cups chicken broth
  • 1 Cup chopped, fresh spinach
  • 1/2 Cup sliced, peeled potatoes
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon juice
  • freshly ground pepper, to taste
  • 1 Cup light cream, chilled
  • 1 radish, washed and sliced
  • 1 green onion, finely chopped
  1. In a saucepan, saute green onions in butter until they are softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper.
  2. Simmer uncovered until the potatoes are tender.
  3. Transfer the mixture to a blender in batches and puree.
  4. Transfer the puree to a bowl and stir in the light cream.
  5. Let soup cool and chill for several hours, or overnight.
  6. Garnish each serving with thin slices of radishes and/or green onions.
Pairs well with buttered or oiled bruschetta, rubbed with garlic
Recipe by Recipes at