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This no-cook soup makes a super refreshing summer starter, and a great way to pack a lot of vegetables into one dish!
1 yellow/green pepper, deseeded
1 garlic clove, crushed
3 spring onions, chopped
5 Tbsp basil, chopped (if you don't have basil, try mint instead)
2 Tbsp extra virgin olive oil
1 tsp white wine vinegar
salt & black pepper to taste
Add all the ingredients to your blender and blend until smooth (about a minute). Add a splash of water if you want it thinner. Chill until very cold and serve with a drizzle of olive oil a grind of black papper and more basil to garnish and a few icecubes if you want it extra cold.
Will keep in the fridge for two days.