Equipment
Ingredients
Soup Base
- 15 ml olive oil, cold-pressed
- 2 leek, chopped, white and light green parts only
- 2 garlic, minced
- 400 ml vegetable broth, low-sodium
- 2 english cucumber, peeled and roughly chopped
- 100 g baby spinach, washed and dried
- 30 ml lemon juice, freshly squeezed
- 6 g kosher salt
- 2 g black pepper, freshly ground
Savory Tofu Garnish
- 200 g silken tofu, drained and cut into 1cm cubes
- 10 ml toasted sesame oil
- 15 ml tamari
- 2 g smoked paprika
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 154 kcal
- Protein
- 6 g
- Carbohydrates
- 17 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 1129 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 514 mg
- Calcium
- 128 mg
- Iron
- 3.0 mg
- Magnesium
- 59 mg
- Phosphorus
- 80 mg
- Zinc
- 0.6 mg
- Vitamin A
- 193 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 173 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.9 mg
- Folate
- 94 mcg
- Water
- 361 g
Sources: USDA FoodData Central
Method
Clean the leeks thoroughly to remove any hidden dirt between the layers. Chop the white and light green parts.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped leeks and a pinch of salt. Saute for 5 to 7 minutes until softened and translucent, being careful not to brown them.
Add the minced garlic and cook for 1 minute until fragrant. Pour in the vegetable broth, bring to a gentle simmer around 90C/195F, and cook for an additional 5 minutes. Remove from heat and let cool for 10 minutes.
Transfer the cooled leek mixture to a high-speed blender. Add the roughly chopped cucumber, baby spinach, lemon juice, kosher salt, and black pepper. Blend on high until completely smooth and a vibrant green color is achieved.
Transfer the blended soup to a sealed container and place in the refrigerator to chill for at least 4 hours, allowing the flavors to meld and the soup to become ice cold.
Just before serving, prepare the garnish. In a small mixing bowl, gently toss the diced silken tofu with the tamari and toasted sesame oil until lightly coated.
Pour the chilled soup into serving bowls. Carefully spoon the dressed silken tofu into the center of each bowl. Finish with a light dusting of smoked paprika.
Chef's Notes
- To maximize the vibrant green color, consider blanching the spinach in boiling water for 10 seconds, then immediately shocking it in an ice bath before blending.
- English cucumbers are ideal here because their seeds are small and their skins are thin. If using standard field cucumbers, peel them completely and scoop out the watery seed core before measuring.
- For an extra layer of refreshment, chill your serving bowls in the refrigerator for 30 minutes before plating.
- The smoked paprika provides a crucial savory anchor that contrasts beautifully against the cool, crisp vegetable base.
Storage
Refrigerator: 3 days — Store in an airtight container to preserve the bright green color. Separation is natural; stir well before serving.
Troubleshooting
Soup has a dull, brownish-green color instead of vibrant green.
Cause: The spinach was overheated, causing the chlorophyll to break down, likely because the leek broth mixture was too hot when blended.
Fix: Cosmetically, this cannot be reversed. The flavor will still be excellent.
Prevention: Ensure the cooked broth mixture cools completely or is at least lukewarm before blending with the raw spinach.
Soup tastes overly watery.
Cause: Cucumbers held excess water and the vegetable broth lacked depth.
Fix: Stir in a small amount of extra olive oil or a spoonful of unsweetened plain dairy-free yogurt to add body.
Prevention: Use high-quality, flavorful vegetable broth and do not exceed the liquid measurements.
Silken tofu breaks apart entirely when mixed.
Cause: Silken tofu is highly delicate and was handled too roughly.
Fix: Serve it as a textured crumble garnish instead of neat cubes.
Prevention: Use a gentle folding motion or simply drizzle the tamari and sesame oil over the tofu once it is already plated.
Cultural Context
Chilled soups have a rich history across global cuisines, most notably represented by Spanish gazpacho and French vichyssoise. This recipe marries the elegant, cooling nature of a pureed summer soup with subtle Asian-inspired garnishes, illustrating how global pantry staples like toasted sesame oil and tamari can beautifully elevate Western vegetable profiles.
