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This cold soup keeps you hydrated, thanks to water-packed cucumbers, which also have vitamins C (necessary for iron absorption), and K (essential for blood clotting). The other green-colored winner in this dish is spinach, which is loaded with folate and iron--the nutrients that will help you avoid pregnancy-induced anemia.
2 8-inch whole-wheat pita breads
3 tablespoons olive oil
2 slices French white bread, crusts removed
1 garlic clove
3 ⁄4 cup low-sodium chicken stock, plus additional stock to taste
1 cup low-fat buttermilk, plus more to taste
2 pounds Persian cucumbers, peeled and roughly chopped
3 cups loosely packed baby spinach leaves, rinsed and patted dry
1 cup loosely packed basil leaves
1⁄2 cup diced mild onion, such as vidalia
kosher salt, to taste
1. To make pita toasts, set a cast-iron skillet over high heat. Lightly brush both sides of one pita bread with 1⁄2 tablespoon of olive oil. toast bread in skillet 3 to 4 minutes each side, until crisp. Break into pieces with your hands. Set aside.
2. To make the soup, soak French bread in water for 3 to 4 minutes. Squeeze water from bread and place the slices in a blender with 1 tablespoon olive oil and the garlic. add some of the chicken broth and buttermilk and blend to make a paste. add half of the cucumber, half the spinach, half the basil and half of the onion and blend again. Stop blender and using a wooden spoon, push ingredients down. Blend again. Continue adding the ingredients until all have been incorporated. add salt, additional broth or buttermilk to taste. Chill for 1 hour and up to 24 hours before serving.
3. To serve, divide soup into 4 chilled bowls, garnish with a drizzle of the remaining olive oil and serve with rustic pita toasts alongside.