This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It’s a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.
pound (1 generous bunch) spinach, stemmed and washed in 2 changes of water, or 6 ounces baby spinach, rinsed
cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
cups plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
cup finely diced celery
1 to 2
garlic cloves (to taste), finely minced or puréed with a little salt in a mortar and pestle
tablespoons freshly squeezed lemon juice (more to taste)
cup cooked barley, spelt, kamut or farro
cup diced radishes
Freshly ground pepper to taste (optional)
teaspoon sumac (more to taste)
tablespoons chopped cilantro
ripe Hass avocado, cut in small dice
Nutritional analysis per serving (6 servings)
238 calories; 8 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 14 grams protein; 12 milligrams cholesterol; 890 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
- Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
- Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.
- Advance preparation: You can make this several hours before serving, but wait a while before you stir in the spinach so that its color doesn’t fade too much. If you’re making the soup to eat during the week (it makes a terrific lunch) keep the
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