Chilled spinach and yoghurt soup
Be the first to make this!
About this recipe:
Dried mint gives an authentic Middle Eastern flavour to this refreshing soup.
250 g (9 oz) frozen leaf spinach, defrosted
1 clove garlic, finely crushed
500 g (1 lb 2 oz) low-fat natural yoghurt
Salt and black pepper
3 teaspoons dried mint
To garnish: fresh mint leaves and grated nutmeg, optional
- Add some ice cubes to 300 ml (10 fl oz) of cold water and chill it in the refrigerator. Squeeze the water from the spinach, then chop the spinach finely and place in a large bowl.
- Mix in the garlic and yoghurt, season and stir in the dried mint. If the spinach was not chopped finely enough, briefly process the mixture in a food processor or with a hand-held mixer.
- Add the iced water gradually, stirring continuously, until you achieve the desired soup consistency. Check the seasoning, cover and chill until ready to serve.
- Decorate with fresh mint leaves, and a little grated nutmeg if you like, and serve.
Write a review
Click on stars to rate