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Cold Spinach and Cucumber Soup

Cold Spinach and Cucumber Soup

A delightful cool, summertime soup.
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Serves 8

  • 2 tablespoons butter
  • 1 cup Pictsweet frozen Chopped Onions
  • 1 large, coarsely chopped, peeled potato
  • 1 leek (with 2 inches of green), split and coarsely chopped
  • 1 1/2 cups Pictsweet frozen Chopped Spinach
  • 3 cups chicken broth
  • 2 tablespoons coarsely chopped parsley
  • Salt and pepper to taste
  • 2 peeled and coarsely chopped cucumbers
  • 1/2 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon horseradish
  • Juice of two lemons
  • 1/8 teaspoon hot pepper sauce
  • 1 avocado for garnish


Melt butter in a large saucepan over medium heat. Add frozen onions, potato and leek. Reduce heat, cover and cook for 5 minutes. Add chicken stock, spinach, parsley, salt and pepper and bring to a boil. Reduce heat and simmer 20 minutes. Let cool then puree in blender or food processor until smooth. Chill thoroughly. Add cucumber, sour cream, mayonnaise, horseradish, lemon juice and hot pepper sauce and puree until smooth. Chill. Taste and adjust seasonings. Just before serving, peel, seed and dice avocado and stir into soup.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 160
  • Total Fat: 10g
  • Cholesterol: 15mg
  • Sodium: 470mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 4g
  • Protein: 4g

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