- 100g bag baby spinach
- 2 garlic cloves
- 1 large cucumber, deseeded and chopped
- ½ green chilli, deseeded
- ½ small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- ½ small pack mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 ripe avocado, stoned and peeled
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 4 spring onions, topped and tailed
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g natural yogurt
- 2 tbsp sherry vinegar
- drizzle of extra virgin olive oil or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- handful pea shoots
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- edible flowers ice cubes, to serve (see tip, below)
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.
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.
Edible flower ice cubesTo 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.