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
Serves 4
100g bag baby spinach2 garlic cloves1 large cucumber, deseeded and chopped½ green chilli, deseeded½ small pack parsley½ small pack basil½ small pack mint1 ripe avocado, stoned and peeled4 spring onions, topped and tailed200g natural yogurt2 tbsp sherry vinegardrizzle of extra virgin olive oil or rapeseed oilhandful pea shootsedible flowers ice cubes, to serve (see tip, below)
STEP 1Put 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 2To 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.
