|Chopped spinach||2 1⁄2 Cup (40 tbs)|
|Poultry stock||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||2 Tablespoon|
|Peeled, seeded, and coarsely chopped cucumbers||1 Cup (16 tbs)|
|Tomatoes||1⁄2 Cup (8 tbs), chopped|
|Red onions||1⁄2 Cup (8 tbs), chopped|
Simmer the spinach in the stock for 5 minutes.
Add garlic and lemon juice and refrigerate until cool.
Puree the spinach in a food processor or blender on medium to high speed.
Add cucumbers, tomatoes, onions, and thyme.
Stir before serving.