Chilled Spinach and Green Onion Soup

Serves 4

2 cups spinach, tightly packed

1 cup green onions, sliced (set aside a couple of tablespoons for garnish)

1/4 cup fresh dill, chopped

2 cloves garlic, peeled and roughly chopped

Juice of 1 Meyer lemon

1/2 cup ice cubes

1 cup cold water

1 1/2 cups plain Greek-style yogurt

3/4 cup low-fat or "light" sour cream

Salt and freshly ground pepper to taste

1 tablespoon butter

4 ounces panko crumbs

1. Place all of the ingredients until the butter in a blender and puree until smooth. Taste and adjust seasonings.

2. Chill the soup for at least an hour.

3. In a skillet, melt the butter and then add the panko crumbs. Stir and cook for about 30 seconds until the crumbs become slightly brown and crisp. Drain on a paper towel.

4. To serve, divide the soup between bowls. Garnish with the set aside slices of green onions and a sprinkling of the panko crumbs.