Today’s theme is green, spring, sun and vitamins. I want to introduce you to something unusual, unpopular, but really interesting – it’s a cold green vegetable cream. A great appetizer or snack for warm days.
It has a wonderful color, lots of vitamins and fiber, and the preparation is ultra-fast. The only thing we need to prepare in this case is a warm broth in which we defrost the peas 🙂 the rest will be done for us by a blender.
I realize that cold soups are not very popular, but I can assure you that they taste great. Take, for example, the Spanish gazpacho – cold soup is perfect.

SPINACH – I don’t know if it can be replaced with frozen one, but if you don’t like it, use kale or add rocket. It has a sharper flavor, but can add an interesting touch to the whole thing.
CUCUMBERS – in the case of cucumbers in this soup, small ground cucumbers taste best. Large greenhouse cucumbers just don’t have that much flavor.
INGREDIENTS
- 1 pack of baby spinach or kale
- 1 large cucumber or several smaller ones
- 1 cup of frozen peas
- 1 avocado
- 500ml of broth
- a handful of dill
- lemon juice
- chives or green onions
- radish
- salt pepper
COLD GREEN VEGETABLE CREAM – PREPARATION
- Prepare the stock and cook the peas in it for a short time so that it is no longer frozen. Put the stock aside to cool.
- Peel the cucumber and cut it into larger pieces and put it into a blender. Then add avocado, spinach and dill to it. Also, pour the cooled down broth with peas into it.
- Finally, add lemon juice, salt and pepper. Blend the whole thing until a smooth cream is formed.
- Cut the radish and a piece of cucumber into thin matches and sprinkle them over the soup. Garnish with dill and green onions. Best served chilled, with garlic bread.

Love this color? You should also try Gnocchi with zucchini pesto