Ingredients: Leaves (Palak) - a bunch, Cucumber - peeled and chopped, Carrot (Gajjar) - peeled and chopped, clove Garlic, inch Ginger - chopped, Green Chilli, Onion - chopped, teaspoon Paprika powder, tablespoon Curd (Dahi / Yogurt), tablespoon Balsamic Vinegar, teaspoon Extra Virgin Olive Oil, tablespoons Pine nuts - peeled, Vegetarian diet
Instructions: To prepare the Chilled Spinach and Cucumber Soup, first clean and wash the spinach leaves. Roughly chop them and keep aside.Bring 2 cups of water and some salt to a boil in a saucepan. Keep a bowl of iced water ready on the side. Blanch the spinach leaves by adding it to the boiling water for 2 minutes.Drain it and plunge it into the bowl of iced water for another 2 minutes to stop it from cooking.Add the remaining chopped vegetables in the blender. Drain the spinach in a colander, reserving a little of the iced water to use while blending the vegetables.Add the drained spinach leaves and about 1/2 cup of the iced water to the blender and blend until smooth.Once smooth, add the yogurt, the balsamic vinegar, paprika, pepper and blend once again. Taste and season with salt and pepper accordingly. Adjust the consistency of the soup by adding little water. Transfer to a bowl/container and cover with cling film before placing in the refrigerator to chill for an hour.While the soup is chilling, dry roast some pine nuts in a skillet over low heat until they are lightly browned, about 4-5 minutes.Serve Chilled Spinach and Cucumber Soup sprinkle with toasted pine nuts and olive oil.