Green gazpacho
- Preparation and cooking time
- Prep:
- plus 2 hrs chilling (no cook)
- Easy
- Serves 4
Ingredients
- 100g bag baby spinach
- 2 garlic cloves
- 1 large cucumber, deseeded and chopped
- ½ green chilli, deseeded
- ½ small pack parsley
- ½ small pack basil
- ½ small pack mint
- 1 ripe avocado, stoned and peeled
- 4 spring onions, topped and tailed
- 200g natural yogurt
- 2 tbsp sherry vinegar
- drizzle of extra virgin olive oil or rapeseed oil
- handful pea shoots
- edible flowers ice cubes, to serve (see tip, below)
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.
