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Nutrition: per serving

  • kcal120
  • fat8g
  • saturates2g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein6g
  • salt0.3g
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Method

  • step 1

    Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.

  • step 2

    To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

RECIPE TIPS
EDIBLE FLOWER ICE CUBES

To make this chilled soup extra special, freeze edible petals and flowers, such as viola, rose, borage, nasturtium and pansy, into ice cubes. These will keep for up to 2 months in the freezer. You can also add them to cocktails.

Recipe from Good Food magazine, July 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.7 out of 5.9 ratings

Elliet_123

Quite spicy due to green chilli (which I liked but daughter not). Tastes like a cross between guacamole and tsatsiki.

catswin avatar

catswin

question

As I have most of the ingredients for this growing in the garden I find it a little annoying that the recipe is given only in shopping quantities. With the exception of the spinach,avocado, chilli and spring onions I will have to guess at the rest. My garden doesn't do "half small packs" - it…

goodfoodteam avatar
goodfoodteam

Thanks for your comment. Small supermarket packs tend to be 25 - 30g so roughly half of this is the suggested amount. Hope that helps!

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