100 g bag baby spinach
2 cloves garlic
1 large cucumber, deseeded and chopped
½ green chilli, deseeded
½ small pack each parsley, basil and mint
1 ripe avocado, stoned and peeled
4 spring onions, topped and tailed
200 g natural yoghurt
2 tbsp Sherry vinegar
1 drizzle extra virgin olive oil
1 handful pea shoots
edible flowers ice cubes, to serve (optional - 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) and add a scattering of pea shoots and a drizzle of oil before serving.