Green gazpacho


100g bag baby spinach
2 garlic cloves
1 large cucumber , deseeded and chopped
½ green chilli , deseeded
½ small pack parsley
½ small pack basil
½ small pack mint
1 ripe avocado , stoned and peeled
4 spring onions , topped and tailed
200g natural yogurt
2 tbsp sherry vinegar
drizzle of extra virgin olive oil or rapeseed oil
handful pea shoots
edible flowers ice cubes, to serve (see tip, below)



Put 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.

To 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.

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