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- 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
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
