Ingredient
Blending raw cucumbers into silky submission creates an instantly refreshing bowl that requires no heat whatsoever. This chilled soup celebrates the crisp hydration of Lebanese cucumbers, whipped together with tangy Greek yogurt and verdant handfuls of spinach and mint.
The technique is deliberately simple: rough chopping followed by a thorough blitz in the blender. Cold water loosens the mixture to a pourable consistency while garlic powder adds subtle depth without the harsh bite of raw cloves. A brief rest in the refrigerator allows the flavours to marry and the temperature to drop perfectly.
Serving Suggestions
Serve straight from the fridge in deep bowls, finishing with a bright squeeze of lemon if desired. The optional citrus lifts the dairy richness and accentuates the peppery notes of the baby spinach.
This makes an ideal light lunch during warmer months or a cooling starter before a heavier main course. It keeps well for a couple of days, though it is best consumed fresh when the mint remains vibrant and the colour stays that distinctive pale green.
