Spanish · Lunch
Cold Green Vegetable Soup
Chilled Spanish soup built on cucumber, green bell pepper, spinach and fresh herbs blended with olive oil, sherry vinegar and a little bread for body. Served cold with a swirl of oil and diced cucumber on top, it offers a bright, garden-fresh, palate-cleansing course rather than a cooked, hearty vegetable dish.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
280Calories
4.1gProtein
22gFat
16.8gCarbs
5.3gSugar
3.6gFiber
618mgSodium
0mgChol
3gSat Fat
545mgPotassium
65mgCalcium
1.5mgIron
0mcgVitamin B12
62mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-carb
mediterranean
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Roughly chop the cucumber, green bell pepper, and garlic; tear the bread into small pieces; set aside the reserved cucumber garnish.
2
Blitz
Combine the chopped cucumber, bell pepper, spinach, garlic, and bread in a blender with olive oil, sherry vinegar, and cold water. Blend on high 1–2 minutes until completely smooth.
3
Chill
Pour the soup into a covered container and refrigerate 1 hour until fully cold and flavours have settled.
4
Plate
Pour the chilled soup into a bowl, scatter the reserved diced cucumber on top, and drizzle with extra olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cucumber, plus 1 tbsp for garnish
- 5.2 oz150g green bell pepper
- 2 oz56g baby spinach leaves
- 2 clove2 clove garlic
- 1.4 oz40g white bread
- 4 tbsp60ml extra virgin olive oil, plus extra to finish
- 2 tbsp30ml sherry vinegar
- 4 tbsp60ml cold water, plus more to thin
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
