I never I thought I was a cold soup type of guys but then I tasted this.
On a super hot day and it was pretty much heaven in a healthy bowl.
Its green. Its delicious and you can make it a little differently, because hey, we are done with boring.
I was shown how easy it is to whip up this quick dish a few weeks ago by the KitchenAid team and OzHarvest Executive Head Chef, Travis Harvey, and pretty sure its going to become a staple this summer.
Makes 6 servings, prep time 10 minutes, total time 13 minutes
2 GARLIC CLOVE
2 LARGE CUCUMBER, CHOPPED
25ML LEMON JUICE
4 K A L E L E A F ( O R O T H E R L E A F Y G R E E N S ) , CHOPPED TO 1 CUP
1 C U P PA R S L E Y L E AV E S , S AV E S TA L K S F O R S TO C K
1/4 CUP MINT LEAVES
2 SPRING ONION
SEA SALT TO TASTE
30ML EXTRA VIRGIN OLIVE OIL
1 RIPE AVOCADO, STONED AND PEELED
300G NATURAL YOGHURT
1/4 CUP FROZEN PEAS
150G ICE CUBES
10ML WHITE WINE VINEGAR
1 . Place garlic, olive oil, cucumber, yoghurt & lemon juice in to the Thermal Control Jar of the KitchenAid Pro Line Series Blender, secure lid and turn dial to speed 1. Slowly increase to speed 7. Blend until smooth. About 40 seconds.
2 . Add 1 cup of leafy greens, parsley, mint, spring onion and salt. Secure lid and blend on speed 4 for 30 seconds.
3 . Add avocado, frozen peas, white wine vinegar and top with ice and Take it to 11! for 15 seconds.
Serve with finely diced cucumber, a dash of white wine, vinegar and a dollop of yogurt.
Recipe by OzHarvest Executive Chef Travis Harvey