Fresh Cucumber Spinach & Yoghurt Soup
It's Ramadan, and everyone loves soups during this Holy Month.. This is an easy and original little soup, perfect to break your fast with..
When I used to live in New York and we were in the mood for something ueber fancy, we went to Daniel's (Daniel Boulud's restaurant).. It's just a phenomenal restaurant and the soup I made this evening is inspired by one of his dishes.. It tastes absolutely divine hot and cold.. Plus it's light & fresh and ideal for Dubai's August heat..
- 3 large cucumbers, peeled and chopped (reserve the skin for later)
- 2 large potatoes, peeled and cut into chunks
- 1 pot yoghurt
- 1 pack spinach (about 150g)
- 1 chopped leek
- 1/2 tsp nutmeg
- boiling water
- 1 tsp of chicken stock granules (or half a cube)
- olive oil
- salt and cracked pepper to taste
In a pot, heat a little olive oil and once it smokes add the leeks.. Cook them for a few minutes, then add half the cucumber flesh and the potatoes.. Sautee everything just for a few minutes, then pour just enough boiling water to cover it all, add the chicken stock granules and salt & pepper to taste.. Simmer for about 20 minutes or until the potatoes are done, add the spinach leaves just for a few minutes, and let it cool.. Then use a hand blender to puree everything and set it aside..
In a bowl, blend the remaining cucumber flesh, the skin and the yoghurt.. Combine the cooked puree and the yoghurt mixture, and if you wish, pass it through a strainer to make the soup extra smooth..
You can serve the soup hot or cold and add croutons or a squeeze of lemon to enhance.. Enjoy :)