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Chilled herb and greens soup

Name: Chilled herb and greens soup
Prep time: 5 min
Total time: 5 min
Yield: Serves 1
Ingredients: 100g leafy green salad leaves e.g. spinach, watercress, lambs’ lettuce; Large handful basil, roughly chopped, plus small leaves to serve; Small handful mint leaves, chopped; 2 spring onions, roughly chopped; 1/2 avocado, stone and skin removed, roughly chopped (see Don’t Waste It); 1/2 medium cucumber, roughly chopped; 1/2 green chilli, deseeded and chopped (optional); Juice 1 lemon, plus extra to taste; 1 small garlic clove, crushed; Cherry tomatoes (quartered), olives, skinned broad beans, toasted seeds and olive oil to serve; You’ll also need; Blender or food processor

By: Jess Meyer
Former deputy food editor, delicious.

Published: 10 May 23
Updated: 29 Jul 24

Need to cool down on a hot day? Take those wilted leaves languishing in the fridge and 5 mins later – huzzah! Chilled herb and greens soup.

Grab some ripe tomatoes and check out our gazpacho recipe…it’s the OG chilled soup.

Easy
August 2021

Test kitchen approved

Serves 1
Hands-on time 5 min, plus chilling time

Need to cool down on a hot day? Take those wilted leaves languishing in the fridge and 5 mins later – huzzah! Chilled herb and greens soup.

Grab some ripe tomatoes and check out our gazpacho recipe…it’s the OG chilled soup.

Vegan recipes

Nutrition: per serving

Calories: 232kcals
Fat: 17.1g (3.7g saturated)
Protein: 8g
Carbohydrates: 8g (4.5g sugars)
Fibre: 6.9g
Salt: 0.1g

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Ingredients

100g leafy green salad leaves e.g. spinach, watercress, lambs’ lettuce
Large handful basil, roughly chopped, plus small leaves to serve
Small handful mint leaves, chopped
2 spring onions, roughly chopped
1/2 avocado, stone and skin removed, roughly chopped (see Don’t Waste It)
1/2 medium cucumber, roughly chopped
1/2 green chilli, deseeded and chopped (optional)
Juice 1 lemon, plus extra to taste
1 small garlic clove, crushed
Cherry tomatoes (quartered), olives, skinned broad beans, toasted seeds and olive oil to serve

You’ll also need

Blender or food processor

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Method

Put all the ingredients (except the toppings to serve) in a blender or food processor with a dash of cold water. Whizz until smooth, then season with salt, pepper and lemon juice to taste. Adjust the consistency with a little more cold water if needed, then whizz again. Chill until ready to serve.
Serve the soup topped with the tomatoes, olives, broad beans, seeds, a few extra basil leaves, a drizzle of good olive oil and plenty of black pepper.

Recipe from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 232kcals
Fat: 17.1g (3.7g saturated)
Protein: 8g
Carbohydrates: 8g (4.5g sugars)
Fibre: 6.9g
Salt: 0.1g

delicious. tips

Easy swaps: Use any combination of soft herbs you like or have to hand – dill, coriander, chervil, oregano and parsley all work well.

Don’t waste it: This recipe is a great way to use up a bruised or slightly over-ripe avocado (or leftover guacamole), as it will add body and richness. Or add a slice or two of stale bread and a glug of olive oil instead. Soak the bread in water briefly before adding with the other ingredients.