Recipe Details
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!