This decidedly British version of a gazpacho pays homage to ‘this green and pleasant land’ very well indeed, conjuring up a lazy summer meal in the sun with its refreshing flavors. An elegant yet simple starter, the soup comes together in the food processor in a snap, and is best prepared a day ahead of serving — an entertainer’s dream recipe!
3.5 oz. baby spinach
2 garlic cloves, minced
1 English cucumber, roughly chopped
½ Serrano chilli, seeds and ribs removed
handful each parsley, basil, and mint
1 avocado, peeled and pitted
4 green onions, topped and tailed
7 oz. plain yogurt (8 fl. oz.)
2 tbs. Sherry vinegar
drizzle of extra virgin olive oil
handful of pea shoots
Put all the ingredients, except the oil and pea shoots, 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 at least 2 hours to allow the flavors to develop.
To serve, divide between bowls and add a scattering of pea shoots and a drizzle of olive oil.