Advertisement - Continue Reading Below
- 3
green peppers, deseeded and quartered
- 5
spring onions, trimmed
- 450 g
cucumber, chopped into large chunks
- 2
small cloves garlic, peeled
- 200 ml
natural yogurt
- 1 1/2
avocadoes, peeled and de-stoned
- 1
green chilli, deseeded
- 18
large basil leaves
- 3
sprigs mint, leaves only
- 2 Tbsp.
cider vinegar
- 375 ml
cold vegetable stock
large pinch sugar
- 6 Tbsp.
freshly grated Parmesan
extra-virgin olive oil, to drizzle
- Step 1
To use as a garnish, finely chop one of the green pepper quarters, ½ a spring onion and a 5cm chunk of cucumber. Put together into a small bowl and cover with damp kitchen paper. Set aside.
- Step 2
Put all the remaining ingredients, except Parmesan and 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.
- Step 3
To make the Parmesan crisps, preheat oven to 200°C (180°C fan) mark 6. Line a large baking sheet with baking parchment. Spoon on 1tbsp Parmesan in a line measuring roughly 15 x 4cm. Press lightly to flatten into an even layer. Repeat with remaining Parmesan, spacing apart. Bake for 5min until golden. Set aside to cool and harden.
- Step 4
Divide soup among 6 bowls and garnish with reserved vegetables and a drizzle of oil. With a palette knife, lift Parmesan crisps off tray and serve with the soup.
GH Tips: The soup and Parmesan crisps can be made up to 2 days ahead. Store the soup, covered, in the fridge. Store crisps in an airtight container at room temperature.
If making it for vegetarians, use vegetarian hard cheese rather than Parmesan.
Per Serving:
- Calories: 165
- Fibre: 3 g
- Total carbs: 5 g
- Sugars: 4 g
- Total fat: 13 g
- Saturated fat: 4 g
- Protein: 7 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
