Chilled herb and greens soup
- August 2021
- Serves 1
- Hands-on time 5 min, plus chilling time
Need to cool down on a hot day? Take those wilted leaves languishing in the fridge and 5 mins later – huzzah! Chilled herb and greens soup.
Grab some ripe tomatoes and check out our gazpacho recipe…it’s the OG chilled soup.
- 17.1g (3.7g saturated)
- 8g (4.5g sugars)
- 100g leafy green salad leaves e.g. spinach, watercress, lambs’ lettuce
- Large handful basil, roughly chopped, plus small leaves to serve
- Small handful mint leaves, chopped
- 2 spring onions, roughly chopped
- 1/2 avocado, stone and skin removed, roughly chopped (see Don’t Waste It)
- 1/2 medium cucumber, roughly chopped
- 1/2 green chilli, deseeded and chopped (optional)
- Juice 1 lemon, plus extra to taste
- 1 small garlic clove, crushed
- Cherry tomatoes (quartered), olives, skinned broad beans, toasted seeds and olive oil to serve
You’ll also need
- Blender or food processor
- Put all the ingredients (except the toppings to serve) in a blender or food processor with a dash of cold water. Whizz until smooth, then season with salt, pepper and lemon juice to taste. Adjust the consistency with a little more cold water if needed, then whizz again. Chill until ready to serve.
- Serve the soup topped with the tomatoes, olives, broad beans, seeds, a few extra basil leaves, a drizzle of good olive oil and plenty of black pepper.
Easy swaps: Use any combination of soft herbs you like or have to hand – dill, coriander, chervil, oregano and parsley all work well.
Don’t waste it: This recipe is a great way to use up a bruised or slightly over-ripe avocado (or leftover guacamole), as it will add body and richness. Or add a slice or two of stale bread and a glug of olive oil instead. Soak the bread in water briefly before adding with the other ingredients.
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