This article was written for Annabel & Grace, which is now part of Rest Less.
Green Gazpacho with Parmesan Crisps
3 green peppers, deseeded and quartered
5 spring onions trimmed
450g cucumber, chopped into large chunks
2 small cloves garlic, peeled
200ml natural yogurt
One & half avocados, peeled and de-stoned
Green chilli, de-seeded
18 large basil leaves
3 sprigs mint, leaves only
2 tbspn cider vinegar
375ml cold vegetable stock
Large pinch sugar
6 tbspn freshly grated Parmesan
Extra virgin oil to drizzle
How to prepare
For the garnish, finely chop one of the green pepper quarters, half a spring onion and a 5cm chunk of cucumber. Put in a small bowl and cover with damp kitchen paper and set aside.
Put all the remaining ingredients, except Parmesan and olive oil, into a blender with a handful of ice cubes. Blend until smooth and season to taste. Pour into a large jug, cover and chill until ready to serve.
To make the crisps, preheat oven to 200 degrees centigrade/mark6. Line a large baking sheet with baking parchment. Spoon on 1 tbspn Parmesan in a line measuring roughly 6″ x 1.5″ and press lightly to flatten into an even layer. Repeat with remaining Parmesan, spacing apart. Bake for 5 mins until golden. Set aside to cool and harden.
Divide soup between six bowls and sprinkle on garnish. Add a drizzle of olive oil. Using a palette knife, lift Parmesan crisps off the tray and serve with the soup.
HANDY NOTES: 165 cals per serving. Soup and crisps can be made upto 2 days ahead. Store the soup, covered, in the fridge and the crisps in an airtight container at room temperature.