This recipe comes from Yotam Ottolenghi's cookbook Plenty. He is defiantly one of my food heroes as he combines beautiful flavours and is a lover of vegetables.
I am not a huge fan of smoothies and I don't get the point of "disguising" greens in a smoothie by using dates and bananas.
In this recipe greens take centre stage in a delicious refreshing cold summer soup. I churn this out about every second week and keep it in a glass jar in the fridge. You need a large blender or food processor to make this, I am not sure if a Nutribullet will cope with the volume, so you may want to halve the recipe or do two batches. I brought most of the fresh ingredients at OZCF.
What you Need
2 sticks celery, leaves included
1 small green pepper
1 lebanese cucumber or half of an English cucumber, peeled
1 fresh green chilli, seeds removed if you don't like it too hot
1 garlic clove
80g of walnuts, if there are fresh otherwise I leave them out
300g baby/English spinach
2 T apple cider vinegar, I like to use Rozendal botanical vinegar
1/4 cup extra virgin olive oil
3 T plain yoghurt, you can leave it out if you prefer
salt and pepper to taste
Chop all the vegetable and add into blender with the leaves, herbs, vinegar, yoghurt, olive oil and water. Blitz until smooth. If you want it colder add some ice cubes if you want it thinner add more water.
NB Don't make this with Swiss Chard it will come out gritty and the flavour is too strong.