Slice the leek finely and wash it well. Bring
Drain the greens again, blend them to a rough paste in a food processer and tip the paste into a bowl. Put the olives, capers, basil, oregano, tarragon and olive oil in the processer and blend to a rough paste; add this paste to the first. Finely dice the celery and slice the spring onions and chives, mix them into the paste and leave to sit for 30 minutes. Add the reserved liquid and the citrus juice plus another
The soup is best left for a few hours to let the flavours develop; retaste for seasoning (as cold food needs more than hot) before serving in chilled bowls.
© 1997 Peter Gordon. All rights reserved.