Chilled Green Soup with Olives from The Sugar Club Cookbook by Peter Gordon
This is a delicious summer soup, but the colour deteriorates after a day so make only as much as you need. To keep the colour vivid the herbs are blended in oil before being exposed to the acidic c...
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Ingredients
- Salt
- pepper
- 200ml (7fl oz) fresh lime or lemon juice
- 1 stalk celery
- 200ml (7fl oz) extra virgin olive oil
- 1 bunch chives
- 1 bunch spring onions
- 1 cup fresh basil leaves
- 2 tablespoons rinsed capers
- ½ cup fresh tarragon leaves
- ½ cup fresh oregano leaves
- 2 cups roughly chopped watercress
- 1 cup roughly chopped rocket leaves
- 1 cup pitted green olives
- 2 cups roughly chopped curly parsley
- 1 leek
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