How to turn excess green vegetables into a vibrant Spanish soup – recipe
Since reading How Not to Die, by Michael Greger, I’m always looking for ways to include greens in every meal.
- 400g green vegetables (cucumber, courgette, celery stalks and leaves, lettuce, spinach, peas, or a mix of whatever you have to hand), finely chopped – save some of your favourites to garnish
- 50-100g soft green herbs (parsley, basil, mint, coriander, or a mixture), leaves roughly chopped, stalks finely chopped
- 1handful ice cubes
- 100ml extra-virgin olive oil plus extra to finish
- 2tbsp lemon juice or white-wine, sherry or cider vinegar, plus extra to taste, if necessary
- 1 small garlic clove (or to taste), peeled
- Sea salt
- Roughly chop the green vegetables and put them in a jug blender.
- Add the herbs and 200ml chilled water, drop in the ice cubes, oil, garlic and a pinch of salt, then add any spices you fancy. Blend for a minute, until very smooth, then adjust the seasoning, acidity and spice to taste.
- Chill for at least half an hour, and serve cold, topped with the reserved green vegetables, finely diced, a few herb leaves and a drizzle of extra-virgin olive oil.
Green gazpacho
This is a really vibrant recipe, and perfect for the hot summer months. It’s best served well chilled, so make it with ice so you can enjoy it immediately or/and chill in the fridge or freezer for 30 minutes to an hour. It will keep, covered, in the fridge for up to three days, but is best eaten on the day it is made. You can also add a few ice cubes to the soup bowls, if you like.
Decorate the top with a selection of your favourite ingredients used in the soup: finely dice them and scatter on top, along with any delicate herbs and a final drizzle of extra-virgin olive oil.
400g green vegetables (cucumber, courgette, celery stalks and leaves, lettuce, spinach, peas, or a mix of whatever you have to hand), finely chopped – save some of your favourites to garnish 50-100g soft green herbs (parsley, basil, mint, coriander, or a mixture), leaves roughly chopped, stalks finely chopped 1 handful ice cubes 100ml extra-virgin olive oil, plus extra to finish 2 tbsp lemon juice, or white-wine, sherry or cider vinegar, plus extra to taste, if necessary 1 small garlic clove (or to taste), peeled Sea salt Optional spices – I used cumin, ground coriander and cayenne pepper, but experiment with what you have in the cupboard
