Heat water + 1 tsp salt in a saucepan. Keep a bowl of iced water ready on the side. Blanch the spinach by dunking it into the boiling water for 2 minutes. Drain and plunge it into the iced water to stop cooking.
Roughly chop the other veggies - cucumber, carrot, onion, green chilli, garlic and ginger and place in the blender.
Squeeze the water out of the spinach and add to the blender. Reserve some of the water. Pulse the veggies without the water a few times and then add some water to aid the pureeing process.
Once smooth, add the yoghurt, the balsamic, paprika, pepper and blitz again. Check for salt and add more iced water of necessary to achieve the consistency you like.
Transfer to a bowl/container and cover with clingfilm before placing in the refrigerator to chill for an hour.
While the soup is chilling, toast some pine nuts in a skillet over low heat until they are lightly browned, about 4-5 minutes.
To serve, pour it into 2 bowls and drizzle with some EVOO. Sprinkle with the toasted pine nuts and some freshly cracked pepper.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2015/05/26/chilled-spinach-cucumber-soup/