By this point, I think you know that when it's Summer, and temperatures are dancing the thermostat higher and higher, nearing the 100 degree mark, I like to make things to eat that don't require cooking. Okay, maybe toasting bread for a sandwich, or a quick flip of a pita over an open flame to have with an antipasti platter, but no multi burners going, and certainly no oven turned on to roast a vegetable or bake a cake.
I make a version of this soup every Summer. Based upon a recipe for Chilled Cucumber Soup from Real Simple, it is one of those repertoire items that is difficult not to turn to again and again. It's easy, delicious, and can take a riff or two if you are so inclined. I originally wrote about this soup a couple of years ago and shared my version. Here I am again with the 2014 version. Bigger. Badder. Faster. Harder. Or something like that.
Cucumber Spinach Chilled Soup
Serves 4 (as an appetizer)
3 Persian cucumbers, peeled and chopped
3 cups spinach, fresh
2 cloves garlic, chopped
1/4 cup onions, chopped
3/4 cup plain yogurt
1/2 cup feta cheese, crumbled
1 cup water
1/2 tsp shichimi togarashi
pinch of salt
In a blender, add the cucumbers, spinach, garlic, onions, water, yogurt, and togarashi. Puree until smooth. Add the feta and blend for 15-20 seconds. I like the feta incorporated just enough that you'll still have crumbles. Season to taste.
Note: If you don't have togarashi, you can leave it out or substitute with red pepper flakes or even chili powder. Alternately, if you don't want a hint of spice, you can leave it out entirely. If you're substituting frozen chopped spinach, I would probably cut the amount down to 2 cups.