Cold green soup with olives

Ingridients:
1 leek
1 cup ruccola
2 cups water cress
2 cups parsley
1 cup of green olives, seeded
2 tbsp. capers, drained
1 cup fresh basil leaves
1/2 fresh oregano leaves
1/2 fresh tarragon
20 ml extra virgin olive oil
1 stick of celery
1 bunch of green onion
1 bunch of chives
20 ml lime or lemon juice
salt and pepper

Wash the leek, cut into slices then boil them in water for 2 minutes. Add the chopped ruccola, water cress and parsley. Boil them for 1 minutes then strain it, but hold the liquid. Cool the vegetables and the liquid too. During that, mix the vegetables with a blender, add the olives, capers, basil, tarragon, oregano and olive oil, and mix them too. Chop the celery, green onion then add it to our mix. Let it rest for 30 minutes. Pour the liquid, juice of lime or lemon and the water too. Season it with salt and pepper then put it into the fridge until serving.

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