Inspired by a chilly Spanish gazpacho and palak paneer – spinach Indian curry – this cold soup is perfect served with a high-protein chick-pea salad.
Soak the spinach for 3 minutes in boiling water. Drain and immediately soak into ice cold water to fix the colour.
Drain again and blend with yoghurt and spices. Add salt to taste, transfer to fridge and enjoy cold.
1h10 • Easy
20 min • Easy
30 min • Easy
40 min • Intermediate