Special Diet

Iced Green Gazpacho

cook 20 mins
  • 2 celery stalks (including leaves)
  • 1 small green pepper, deseeded
  • 1 large cucumber, peeled
  • 3 slices stale white bread, crusts removed
  • 1 fresh green chilli, deseeded
  • 4 garlic cloves
  • 1 teaspoon clear honey
  • 150 g (5 oz) walnuts, lightly toasted
  • 200 g (7 oz) baby spinach
  • 50 g (2 oz) basil leaves
  • 4 tablespoons cider vinegar
  • 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.
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