Cucumber Spinach and Feta Soup

August 12, 2014
Author Notes

When the temperatures reach 90 degrees, I am less and less inclined to cook...unless everything can be thrown into the blender and you can call it a day. Not to mention, you're getting your greens here. —Katey501

  • Serves 4
  • 3 Persian cucumbers, peeled and cut into pieces
  • 3 cups Spinach leaves, washed
  • 2 Cloves of garlic, chopped
  • 1/4 cup Onion, chopped
  • 1 cup Water
  • 3/4 cup Yogurt, plain
  • 1/2 cup Feta, crumbled
  • 1/2 teaspoon Shichimi Togarashi
  • Pinch Salt
  • Handful Cilantro leaves for garnish
In This Recipe
  1. Add cucumbers, spinach, garlic, onions, and water in a blender. Puree until fairly smooth.
  2. Add togarishi, yogurt, and salt. Blend until incorporated. Add feta and blend for another minute until smooth.
  3. Chill for an hour or two. Serve in small bowls or glasses. Top with cilantro.
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