Such a refreshing summer starter and so easy to make. You literally just throw everything into a blender and hey presto!
You don't have to worry about accuracy when making this chilled summer soup, if you want it more cucumbery, add more cucumber, or more or less garlic or basil depending on your taste buds.
1 green or yellow pepper, deseeded
1 clove garlic
3 spring onions
2 Tbsp olive oil
1 tsp white wine or apple cider vinegar
a handful of basil leaves
pinch of salt and pepper, to taste
Roughly chop all your veggies and add all the ingredients to a blender or food prcoessor (will just about fit into a nutribullet!) Blend until smooth. Add a splash of water if you want it a thinner consistency. Taste and add more salt/pepper if needed.
Chill until very cold and serve with a drizzle of olive oil, a grind of black pepper and more basil to garnish.
Will keep in the fridge for two days.