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Super green gazpacho
Serves 4-5 Starters and mains
Ingredients
- 4 handfuls spinach, washed
- 3 garlic cloves, peeled
- 1 cucumber, deseeded and chopped
- 1⁄2 green chilli, deseeded
- handful fresh mint
- handful fresh parsley
- handful fresh basil
- 1 overripe avocado, de-stoned and peeled
- 5 spring onions
- 5tbsp coconut yoghurt
- 2tbsp extra virgin olive oil
- 2tbsp white wine vinegar
- a little lemon juice, optional
To serve
- dried rose petals
- cherry tomatoes
- sugar snap peas
- mint leaves
- watercress
Method
Before making the soup, make the rose-petal ice cubes. Fill an ice-cube tray with water and drop 3-4 rose petals into each cube. Place in the freezer to freeze solid.
Put all the soup ingredients in a blender and season with a pinch each salt and pepper. You will more than likely have to do this in stages as not everything will fit in its solid form. Once everything is in the blender and half-blended, pour approximately 1 litre water in. Keep adding the water and blending until you’ve reached a smooth, soupy consistency. There should be no bits, so if your blender isn’t very powerful and doesn’t completely blend the soup, just pass it through a sieve.
Pour into a container and check the seasoning. Be generous with the salt and pepper as you want to really bring out the flavours. Add lemon juice instead of extra salt if you prefer. This will also make the flavours pop. Chill the soup in the fridge until ready to serve.
To serve, pour the soup into your serving bowls. Top with 3 rose petal ice cubes per person, a few cherry tomatoes and sugar snap peas and some mint leaves and watercress.
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