Green Gazpacho Soup with Salted Butter

1 small cucumber, chopped

1 green pepper, deseeded and chopped

2 green tomatoes, chopped

1 small stalk celery, chopped

1 spring onion, chopped

1 small garlic clove (or ½ if you prefer it milder)

1 handful baby spinach

½ cup mixed fresh herbs (mint, basil, parsley)

2 tablespoons plain yoghurt

1 tablespoon olive oil

1 tablespoon sherry vinegar

1 teaspoon lime juice (adjust to taste)

½ to 1 teaspoon honey (to balance acidity)

½ cup cold water (add more if needed to blend)

1 handful of ice cubes

100-200ml of water (adjust to reach desired consistency)

3tbsp of pumpkin seeds 

2 tbsp All Things Butter Salted Butter 

Salt and pepper to taste

Step 1

Add the chopped vegetables, spinach, fresh herbs, plain yoghurt, olive oil, sherry vinegar, lime juice, honey, and cold water to a blender.

Step 2

Add a handful of ice cubes to help chill and dilute the soup slightly. Blend on high until smooth and creamy. Add more cold water if the mixture is too thick.

Step 3

Taste and adjust with salt, pepper, more lime juice, or honey as needed.

Step 4

Refrigerate for at least 30 minutes to chill and let the flavours develop. Can also be chilled overnight 

Step 5

Heat a small pan over medium heat and toast the pumpkin seeds for 1-2 minutes until they start to pop and brown slightly.

Step 6

Add a generous knob of salted butter (about 2 tbsp) to the pan and stir to coat the seeds.

Step 7

Cook for another few minutes until the seeds are golden and crispy, then season with a little salt.

Step 8

Pour the chilled gazpacho into bowls or glasses. Top with the crispy pumpkin seeds and a drizzle of the buttery pan juices if desired, and enjoy!

Optional:

garnish with extra herbs, sliced tomatoes or a swirl of yoghurt or olive oil.