It’s summertime and a chilled soup really hits the spot on a warm, sunny day. For anyone that loves cucumbers like I do, this green take on the Spanish gazpacho makes a nice change! The recipe below makes a small starter for four (best served with crusty bread or croutons), but feel free to double the recipe for a main meal.
Ingredients • 2 large cucumbers, chopped (no need to peel or deseed)
• 1/2 green bell pepper • 4 spring onions, sliced
• 1 Tbsp sherry vinegar or apple cider vinegar
• salt and pepper to taste
• baby cucumber slices, sliced spring onions and green pepper cubes for garnish, if desired
Add the ingredients to a blender and blend until smooth. Chill for at least an hour before serving. Garnish as desired.