Green gazpacho recipe - Telegraph 1 bunch spring onions, trimmed and chopped 3 cloves garlic, chopped 400g (14oz) cucumber, peeled and chopped 1 small green pepper, deseeded and chopped 100g (3½oz) baby spinach ½ romaine lettuce, sliced 1 avocado, flesh chopped small bunch of coriander, leaves only 1 small green chilli, halved and deseeded (optional) 50g (1¾oz) blanched almonds 100g (3½oz) stale white country bread 250ml (9fl oz) extra-virgin olive oil 2½ tbsp sherry vinegar 1 tbsp white-wine vinegar 4 tbsp Greek yogurt Put everything - though hold back one tablespoon of sherry vinegar - into your food processor with 175ml (6fl oz) water and whizz to a thick purée (you might have to do this in two batches, depending on the size of your processor). It's the amount of salt, pepper, oil and sherry vinegar that makes this a great soup or one that is just so-so. See whether you want to add more sherry vinegar or oil. Serve chilled, with some ice cubes floating in it and another generous slug of extra-virgin oil.