250 ml (8 fl oz) extra virgin olive oil, plus extra for drizzling
6 tablespoons natural yogurt
475 ml (16 fl oz) iced water
handful of ice cubes
salt and pepper
ready-made croutons, to serve
Roughly chop the celery, pepper, cucumber, bread, chilli and garlic.
Place in a blender and add the honey, walnuts, spinach, basil, vinegar, oil, yogurt, most of the iced water and the ice cubes, and season well. Whizz the soup until smooth. Add more iced water, if needed, to achieve the desired consistency.
Taste the soup and adjust the seasoning, if necessary.
Serve in chilled bowls and garnish with croutons and a drizzle of olive oil.