When the summer sun is high and the days are long, nothing satisfies quite like a cool, refreshing soup. Forget the heavy winter warmers; this Chilled Cucumber and Spinach Soup is a vibrant emerald dream in a bowl! It’s luxuriously creamy, thanks to a secret touch of cream cheese, with a bright, zesty finish from fresh lemon. The subtle warmth of paprika and nutmeg adds a surprising depth, making it the perfect elegant starter or light lunch to beat the heat. Get ready to fall in love with your new favorite summer soup!
Ingredients
• (Serves 6)
• 2½ Tbs. / 35g unsalted butter
• 1 large yellow onion, chopped
• 1 lb. / 450g fresh spinach
• 4½ cups / 1.1 L Potato Peel Broth or vegetable broth
• 3 long, slender cucumbers, about 1½ lbs. / 680g total
• 8 oz. / 225g full-fat cream cheese, softened and sliced
• pinch of ground nutmeg
• pinch of hot paprika
• 2 Tbs. / 30ml fresh lemon juice
• Salt and freshly ground black pepper, to taste
• ½ cup / 120ml light cream
• For Garnish
• Sweet paprika
• Sour cream (optional)
• Fresh snipped dill (optional)
Instructions
1. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes. While the onion cooks, thoroughly wash the spinach and remove any tough stems.
2. Add the clean spinach to the skillet with the onions. Stir frequently until the spinach is completely wilted, which should only take a couple of minutes. Transfer the cooked onion and spinach mixture to a large pot. Pour in the broth.
3. Peel the cucumbers, slice them in half lengthwise, and use a spoon to scrape out the seeds. Dice the cucumber flesh and add it to the pot. Bring the mixture to a simmer and cook for about 20 minutes to soften the vegetables.
4. Carefully transfer the hot soup to a blender in batches. Blend until the soup is completely puréed and silky smooth. Return the puréed soup to the pot.
5. Place the pot over low heat. Add the sliced cream cheese and stir continuously until it has completely melted into the soup, creating a rich, creamy texture.
6. Stir in the pinch of nutmeg, hot paprika, and lemon juice. Season generously with salt and pepper to your liking. Remove the pot from the heat and stir in the light cream.
7. Transfer the soup to a container and chill in the refrigerator for at least 4 hours, or until completely cold.
8. Once chilled, taste the soup one last time and adjust the seasoning if necessary, as cold temperatures can dull flavors.
9. Ladle the cold soup into bowls. Garnish with a sprinkle of sweet paprika for color, a dollop of sour cream, and a scattering of fresh dill, if desired.
Nutritional Information
• (Estimated)
• Serving Size: 1 cup
• Calories: 250
• Fat: 22g
• Carbohydrates: 9g
• Protein: 6g
• Sodium: 350mg
Pro Tips
• For the smoothest, most velvety texture, use a high-speed blender. If using a standard blender, be sure not to overfill it with hot liquid and vent the lid to allow steam to escape.
• For the best flavor, allow the soup to chill for at least 4 hours, or even overnight. This gives the flavors time to meld and deepen beautifully.
• Don’t skip the final tasting! Flavors change and mellow as food chills, so you may need to add an extra pinch of salt or a squeeze of lemon juice just before serving to make it perfect.
• For a dairy-free or vegan version, substitute the butter, cream cheese, and cream with your favorite plant-based alternatives. A full-fat oat cream and cashew-based cream cheese work wonderfully.
FAQ
Q: Can I make this chilled cucumber and spinach soup vegan
A: Yes, this soup can easily be made vegan. The recipe’s pro tips suggest substituting the butter, cream cheese, and light cream with your favorite plant-based alternatives. For the best creamy texture, a full-fat oat cream and a cashew-based cream cheese are recommended.
Q: Is this vegetarian soup a good source of protein
A: Each serving contains an estimated 6g of protein, primarily from the cream cheese and light cream. While it makes for a wonderfully light meal, you could pair it with a side of roasted chickpeas or whole-grain bread with hummus to create a more protein-rich vegetarian meal.
Q: How long can I store this chilled vegetarian soup
A: This soup is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. The recipe notes that the flavors deepen as it chills, so be sure to taste and adjust the seasoning with a little extra salt or lemon juice just before serving.
