Name: Chilled Green Soup with Olives
Yield: For Six Servings
Ingredients: ½ cup fresh oregano leaves; 2 cups roughly chopped watercress; 1 leek; 200ml (7fl oz) fresh lime or lemon juice; Salt and pepper; 1 bunch spring onions; 1 bunch chives; ½ cup fresh tarragon leaves; 1 stalk celery; 200ml (7fl oz) extra virgin olive oil; 1 cup fresh basil leaves; 2 cups roughly chopped curly parsley; 1 cup roughly chopped rocket leaves; 2 tablespoons rinsed capers; 1 cup pitted green olives

Preparation info

For
Six
Servings

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

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 citrus juice. This seals in their aroma and taste and protects the green colour against the acidity, which has to fight through a barrier of oil. It may sound a bit scientific, but it does help the soup!