Green gazpacho

Try this dazzling take on the classic chilled Spanish soup – this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation

Prep:15 mins
plus 2 hrs chilling (no cook)

Serves 4
Easy

Nutrition per serving

kcal 120
fat 8g
saturates 2g
carbs 7g
sugars 6g
fibre 3g
protein 6g
salt 0.3g

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)

Tip

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.

Method

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.