Bill Granger's Chilled Green Soup- In The Thermomix

It’s autumn in Sydney, we’re having gorgeous sunny and warm days but there’s a chilly feel to the mornings and evenings.

So it’s not the right season at all to be posting this chilled soup recipe.

But let’s not be too predictable in this short life.

And who could resist?

It’s so green, it’s GOT to be good for you.

This recipe was in the paper a few weeks ago and I clipped it straight away.

When I made it, I adapted it a little.  Next time I make it {which could be ANY DAY NOW}, I will use less green pepper, that’s just my taste.

Overall, I really loved this soup. It’s a giant green smoothie in lots of ways. Eat with some cottage cheese and a bit of brown bread, and you’ll be on top of the nutritional world.

handful of mint4 Lebanese cucumbers1 green pepper100g baby spinach1 green chilli4 spring onions2 garlic clovesjuice of 1 lemon

1 cup Greek yoghurt

Method

Roughly chop the cucumbers and pepper, then put everything into the Thermomix (or your own blender.)

Pour in ½ cup cold water and blend on speed 6 for one minute.

I added a bit more water and blended a bit more.

Season with salt and freshly ground black pepper to taste.

Chill for 30 minutes.

Using the Thermomix, the consistency of this soup was very light and airy. It was delicious.

Not that the younger kids would try it and even my veggie husband looked dubious, but he did try it.

But for those of us who are culinarily adventurous and love a few vitamins and minerals, it’s a pleasure to sup this chilled soup.

Would you, could you sup this soup?

Do you have a favourite chilled soup recipe?