Cucumber Spinach Soup Recipes

COLD CUCUMBER AND SPINACH SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
• Add chicken stock,parsley, salt and pepper and bring to a boil.
• Reduce heat and simmer 20 minutes.
• Let cool, then puree in blender until smooth; chill thoroughly.
• Add remaining ingredients, except avacado and puree until smooth.
• Chill; taste and adjust seasoning.
• Just before serving,peel,seed and dice avocado and stir into soup.

CUCUMBER-SPINACH SOUP

Steps:

• Soften the onions in the olive oil then add all ingredients and simmer until potatoes are tender.
• Blender the soup.
• Return the soup to serving temperature and add the cream.
• Garnish with chopped scallions.

COOL CUCUMBER SOUP

Steps:

• Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.