Preparation time is 9minutes
Cook time is 11minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 2 celery
- 50grams basil
- 4tablespoons cider vinegar
- 1 1/2 cup extra virgin olive oil (save 1/2 cup for drizzling)
- 6tablespoons natural yoghurt
- 2 cup water, iced
- 1 handful ice cubes
- 1 pinch salt
- 1 pinch pepper
- 4 ready-made croutons (to serve)
- 1 green capsicum, deseeded
- 1 cucumber, peeled
- 3 slices stale white bread, crusts removed
- 1 fresh green chilli, deseeded
- 4 cloves garlic
- 1teaspoons clear honey
- 150grams walnuts, lightly toasted
- 200grams baby spinach
Method
Step 1 of 4
Roughly chop the celery, pepper, cucumber, bread, chilli and garlic.
Step 2 of 4
Place in a blender and add the honey, walnuts, spinach, basil, vinegar, oil, yoghurt, 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.
Step 3 of 4
Taste the soup and adjust the seasoning, if necessary.
Step 4 of 4
Serve in chilled bowls and garnish with croutons and a drizzle of olive oil.
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