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1 of your 5 a day
Low saturated fat
3 tbsp extra virgin olive oil, plus extra to drizzle
1 tbsp sherry vinegar
Handful ice cubes
1 slice day-old white bread, crusts removed
80g pack ready-washed baby spinach
1 large cucumber, deseeded and roughly chopped
6 salad onions, roughly chopped
1 green pepper, deseeded and roughly chopped
2 cloves garlic, peeled
1 green chilli, deseeded and ﬁnely chopped
25g pack fresh basil, leaves only
Pinch caster sugar
1. Tip all of the ingredients into a food processor or liquidiser and blend until smooth. Season to taste and blitz again - if the soup is a bit too thick, add a splash of ice-cold water. Transfer to the fridge to chill for 1-2 hours (the soup may separate slightly during this time — if so, just give it a quick stir before serving).
2. Serve the chilled soup in cups, drizzled with a little extra virgin olive oil and garnished with sliced salad onions, if you wish.
Typical values per serving:
1.1g fibre, 1.4g protein
This recipe was first published in April 2014.