Baby Spinach and Shrimp Chilled Soup

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• 6 tablespoons pine nuts
• 8 cups spinach leaves
• 2 cups shrimp
• 2 cups kefir
• salt
• pepper
• 1 tablespoon milk

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and pine nuts and cook for 3 minutes, stirring regularly, until golden and fragrant.
3. Add the spinach and shrimp and cook for a minute, until the spinach is just wilted.
4. Transfer onto a plate and let cool for a few minutes.
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. Sprinkle with salt and pepper and process until smooth.
7. If the mixture is a little thick, add a little milk, a tablespoon at a time, until it reaches the desired consistency.
8. Cover and chill for an hour, or up to a day.
9. Stir, taste, and adjust the seasoning.
10. Pour into glasses and serve with toasted fingers of crusty bread, and Tabasco or lemon juice on the side, if desired.

extra virgin olive oil, garlic, pine nuts, spinach leaves, shrimp, kefir, salt, pepper, milk

Taken from www.food.com/recipe/baby-spinach-and-shrimp-chilled-soup-431425 (may not work)