Hot day, cool soup.
Martha Stewart's May issue contained an enticing Chilled Yogurt-Spinach Soup with Shrimp.
It was pretty steamy and warm today, and although I didn't have the requisite cucumbers, Greek-style yogurt, chicken broth, red onion or fresh spinach, I really couldn't face going grocery shopping or doing any actual cooking.
So I changed her recipe up a bit. Never fear! It's still really lovely and couldn't be faster or more satisfying on a stuffy June evening.
I served mine up with a few steamed shrimp and felt blissful. Now if only my landlords would let me out into their backyard...
Chilled Yogurt-Spinach Soup
1 pkg frozen spinach (thawed and drained)
2 cups plain yogurt
8 oz sour cream
2 scallions (chopped roughly)
2-3 fat garlic cloves
Juice of one lime
1 Tbsp olive oil
1 1/2 cups light stock (I used a fish stock, but chicken would be fine)
Salt & Pepper to taste
Pea shoots for garnish
Blend spinach, yogurt, sour cream, scallions, garlic, lime juice, olive oil and stock in blender until smooth. Garnish with fresh pea shoots, chopped parsley, fresh mint, basil or maybe croutons and serve immediately.