Baby Spinach and Shrimp Chilled Soup

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the garlic and pine nuts and cook for 3 minutes, stirring regularly, until golden and fragrant.

3. 3

   Add the spinach and shrimp and cook for a minute, until the spinach is just wilted.

4. 4

   Transfer onto a plate and let cool for a few minutes.

5. 5

   Combine the spinach mixture and kefir in a medium mixing bowl if you are using an immersion blender, or in a food processor.

6. 6

   Sprinkle with salt and pepper and process until smooth.

7. 7

   If the mixture is a little thick, add a little milk, a tablespoon at a time, until it reaches the desired consistency.

8. 8

   Cover and chill for an hour, or up to a day.

9. 9

   Stir, taste, and adjust the seasoning.

10. 10

    Pour into glasses and serve with toasted fingers of crusty bread, and Tabasco or lemon juice on the side, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.