Spinach and yoghurt cold soup
Quick to make, though it's best to chill it for an hour before eating/drinking.
- 225g young spinach leaves
- 4 spring onions, chopped
- 450ml low-fat natural yoghurt
- 1 tsp paprika
- 1 tbs lemon juice
- 150ml semi-skimmed milk
- salt and pepper, to taste
- 4 ice cubes, to serve
Put the washed and drained spinach leaves in a saucepan with only the water that clings to the leaves. Cover and cook for 5 minutes, until wilted.
Drain well, pressing out any excess water. Chop the spinach roughly, then place in a blender or food processor with the spring onions and 225ml of the yoghurt. Puree until smooth. Add the remaining yoghurt, the paprika, lemon juice, milk and seasoning. Blend until mixed. Chill for 1 hour. Divide the soup between 4 serving bowls and drop an ice cube into each before serving.