Cucumber-Spinach Gazpacho with Rustic Pita Toasts

at-a-glance

Prep Time: 15 minutes

Cook Time: 70 minutes

Course

Dinner

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. Spinach is loaded with folate and iron, which helps 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.