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Creamy Spinach and Cucumber Soup

If you’re into velvety, soft, and warming soups try this one, too. It only takes 10 minutes of tossing and blending together juicy refreshing cucumber and creamy yogurt with baby spinach, some toast, and other goodies. Serve with peanuts and feta cheese, a welcomed contrasting tang.
Features:
If you’re into velvety, soft, and warming soups try this one, too. It only takes 10 minutes of tossing and blending together juicy refreshing cucumber and creamy yogurt with baby spinach, some toast, and other goodies. Serve with peanuts and feta cheese, a welcomed contrasting tang.

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Ingredients

7 ounces of baby spinach
1 large English cucumber
1 cup yogurt
2 garlic cloves, crushed
1 cup fresh parsley, chopped
1 toast bread slice
¼ cup olive oil
1 teaspoon tabasco sauce
½ cup sparkling water
salt
pepper
2 ounces of feta cheese
2 tablespoons of peanuts, crumbled

Ingredients

Steps

1
Done

Add the baby spinach to the mixer bowl. Cut 2/3 of cucumber into bigger pieces and add them, too.

2
Done

Keep adding 1/2 of the yogurt, the garlic, and parsley. Break the toast into pieces and add it, too. Blend until smooth.

3
Done

Strain this mixture into a bowl helping yourself with a rubber spatula.

4
Done

Add the olive oil, the remaining yogurt, and the Tabasco sauce. Peel the remaining cucumber, dice it, then add it to the bowl, too.

5
Done

Add the sparkling water and season with salt and pepper. Mix until even using a spatula.

6
Done

Serve with some feta cheese and crumbled peanuts.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

644 kcal
Calories
22 g
Protein
51 g
Fat
29 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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