Garden gazpacho recipe

  • Serves 4
  • 15 mins to prepare
  • 146 calories / serving
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Place the spinach, lettuce and spring onions in a blender. Finely chop the cucumber and rocket leaves and add along with the parsley and half the mint.

Pour in the sour cream and process until smooth, adding the stock a little at a time until you have a smooth, green soup. Season and pour into a bowl. Chill for at least three hours. Before serving, adjust the seasoning if necessary and sprinkle with a little more mint if desired.

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  • Ingredients

  • 500g baby spinach leaves, washed
  • 500g iceberg lettuce, cored and shredded
  • 4 spring onions, trimmed and white part sliced
  • 1 cucumber, halved lengthways and deseeded
  • 1 small handful rocket leaves
  • 2tbsp parsley, chopped
  • 1tbsp mint, chopped
  • 150ml sour cream
  • 500ml vegetable stock
  • salt
  • pepper
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  • Energy 602kj 146kcal 7%
  • Fat 9.6g 14%
  • Saturates 5.1g 26%
  • Sugars 7.5g 8%
  • Salt 1.9g 21%

of the reference intake
Carbohydrate 8.4g Protein 6.7g Fibre 6.6g

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