Cucumber Spinach Soup
(updated on Aug 06, 2008)
A cooling soup that's packed with nutrition as well.
1 Tbsp vegetable oil2 Medium onions, chopped
2 Ontario greenhouse cucumbers, diced
1 ½ Cups chicken broth
½ Tsp salt
¼ Tsp pepper
2 Cups spinach leaves
¼ Cup fresh dill (or 2 tsp dried dill)
1 Cup buttermilk
In a large sauce pan, heat oil over medium heat. Add onions and cook until soft. Add ½ cup cucumbers, chicken broth, salt and pepper. Cover and bring to a boil. Reduce heat, and simmer for 5 minutes. Stir in spinach and simmer a further 5 minutes. Puree in a blender or food processor, and then stir in the dill. Cover and refrigerate for 3 hours. Stir in buttermilk and the reserved 1 ½ cups of diced cucumber. Makes 6 servings.
