Chilled Cucumber-Spinach Soup

Chilled Cucumber-Spinach Soup

Published June 11, 2025

Recipe Overview

• Total Time: 6 hours (includes chilling)

• Prep Time: 10 minutes

• Cook Time: 30 minutes (plus cooling/chilling)

• Yield: 4 servings

Ingredients

• ⅓ cup unsalted butter or avocado oil (fat substitute for dietary preferences)

• 2 medium leeks, trimmed (white and light green parts only), chopped

• ½ teaspoon smoked paprika (or pimentón, for depth)

• 1 pound baby spinach

• 2 large seedless English cucumbers (peeled, chopped; about 4 cups)

• 6 ounces silken tofu (for garnish; see Notes for substitutions)

• 3 tablespoons toasted sesame oil

• 2 tablespoons soy sauce (or coconut aminos for soy-free diets)

• Salt and freshly ground black pepper (to taste)

• Shiso or Thai basil leaves (for garnish)

Preparation

Step 1: Sauté Leeks

Melt butter/avocado oil in a medium pot over medium-high heat. Add leeks, smoked paprika, salt, and pepper. Cook, stirring occasionally, until leeks are tender and translucent, ~10 minutes. Reduce heat to medium-low to prevent browning, if needed.

Step 2: Wilt and Cool Spinach

Add baby spinach to the pot, season with salt/pepper, and increase heat to high. Pour in 2 cups water and stir vigorously to wilt spinach rapidly (1–2 minutes). Remove from heat immediately to stop cooking.

Optional: Strain the wilted spinach through a fine-mesh sieve to remove excess water (improves soup texture; skip if preferred for a creamier base). Transfer the strained spinach to a sheet pan or wide skillet, spread evenly, and cool to room temperature (30 minutes).

Alternative Cooling Method: Cool the spinach directly in the pot (after straining) for faster results; use a wide, shallow pan to maximize surface area for quicker cooling.

Step 3: Blend Base

In a food processor or high-speed blender, combine the cooled spinach and chopped cucumbers. Blend in batches until ultra-smooth (30–60 seconds per batch). If too thick, thin with ice water (1–2 tablespoons at a time) until texture resembles a thin milkshake.

Step 4: Chill the Soup

Transfer the blended soup to a covered container and refrigerate for 2–24 hours to chill thoroughly and develop flavor. For best results, chill overnight.

Step 5: Prepare Tofu Garnish

In a small bowl, toss silken tofu cubes with 1 tablespoon toasted sesame oil and 1 tablespoon soy sauce (or coconut aminos). Gently mix to coat. Substitute: For soy-free diets, use 2 tablespoons tahini mixed with 1 tablespoon water as a creamy alternative.

Step 6: Serve

Ladle chilled soup into 4 chilled bowls. Top each bowl with the tofu mixture. Drizzle additional sesame oil and soy sauce over the tofu and soup. Garnish with torn shiso or Thai basil leaves.

Notes

• Texture Tips: Use a high-powered blender (e.g., Vitamix) for silkier results. If texture is chunky, add 1–2 tablespoons ice water during blending.

• Spice Enhancements: Add ¼ teaspoon ancho chili powder, chipotle powder, or baharat spice blend to the leek mixture for heat.

• Cleanup Hack: Skip the sheet pan by cooling the spinach in the pot; rinse the pot thoroughly after straining to avoid residue.

• Alternative to Silken Tofu: Firm tofu (pressed to remove water) or chickpea purée can replace silken tofu for added protein.

Private Notes/Community Feedback:

• Adjust water quantity when cooling to control soup consistency; excess water may require additional straining.

• For faster cooling, use a wide, shallow pan (e.g., a 10-inch skillet) instead of a sheet pan to reduce cleanup.

• Silken tofu may break during handling; use a spoon to gently place cubes or blend tahini into the soup for a smooth garnish.

Comments Section Highlights:

• Clarity: Step 2 clarified with straining and cooling methods; remove excess water to avoid a watery soup.

• Substitutions: Soy → coconut aminos; tofu → tahini (or omit entirely for a nutty garnish).

• Texture: High-powered blenders and ice water ensure a smooth consistency; skip straining for a creamier texture.

Enjoy your chilled soup!