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Since reading How Not to Die, by Michael Greger, I’m always looking for ways to include greens in every meal. He regularly pops into my mind when I’m cooking, whispering in my ear: “Add some spinach to that risotto,” say, or “Moringa powder will make your porridge much more nutritious.” So I’m sure today’s green gazpacho would make him proud. It’s a great way to clear out your crisper drawer and pack a meal with all sorts of greens. Anything goes, but if any of your chosen ingredients (eg, basil or mint) has a particularly potent flavour, just add it in moderation or to taste. Incidentally, the key to a great gazpacho is the quality of the olive oil, as is a nice, bold-but-balanced acidity, which is easily achieved with a squeeze of lemon or your best vinegar.

Green gazpacho

This is a really vibrant recipe, and perfect for the hot summer months. It’s best served well chilled, so make it with ice so you can enjoy it immediately or/and chill in the fridge or freezer for 30 minutes to an hour. It will keep, covered, in the fridge for up to three days, but is best eaten on the day it is made. You can also add a few ice cubes to the soup bowls, if you like.

Decorate the top with a selection of your favourite ingredients used in the soup: finely dice them and scatter on top, along with any delicate herbs and a final drizzle of extra-virgin olive oil.

Serves 4

400g green vegetables (cucumber, courgette, celery stalks and leaves, lettuce, spinach, peas, or a mix of whatever you have to hand), finely chopped – save some of your favourites to garnish
50-100g soft green herbs (parsley, basil, mint, coriander, or a mixture), leaves roughly chopped, stalks finely chopped
1 handful ice cubes
100ml extra-virgin olive oil, plus extra to finish
2 tbsp lemon juice, or white-wine, sherry or cider vinegar, plus extra to taste, if necessary
1 small garlic clove (or to taste), peeled
Sea salt
Optional spices – I used cumin, ground coriander and cayenne pepper, but experiment with what you have in the cupboard

Roughly chop the green vegetables and put them in a jug blender.

Add the herbs and 200ml chilled water, drop in the ice cubes, oil, garlic and a pinch of salt, then add any spices you fancy. Blend for a minute, until very smooth, then adjust the seasoning, acidity and spice to taste.

Chill for at least half an hour, and serve cold, topped with the reserved green vegetables, finely diced, a few herb leaves and a drizzle of extra-virgin olive oil.