Green gazpacho

• bag baby spinach↗100g g
• garlic cloves↗2
• large cucumber↗1

  deseeded and chopped

• green chilli↗½

  deseeded

• small pack parsley↗½
• small pack basil↗½
• small pack mint↗½
• ripe avocado↗1

  stoned and peeled

• spring onions↗4

  topped and tailed

• natural yogurt↗200g g
• sherry vinegar↗2 tbsp tbsp
• drizzle of extra virgin olive oil or rapeseed oil
• handful pea↗

  shoots

• edible flowers ice

  cubes, to serve (see tip, below)

Step-by-step instructions

1. 1

   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.

2. 2

   To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.