Green Gazpacho with Parmesan Crisps
Ingredients
- 3 green peppers, deseeded and quartered
- 5 spring onions, trimmed
- 450 g cucumber, chopped into large chunks
- 2 small cloves garlic, peeled
- 200 mL natural yogurt
- 1 1/2 avocadoes, peeled and de-stoned
- 1 green chilli, deseeded
- 18 large basil leaves
- 3 sprigs mint, leaves only
- 2 tbsp. cider vinegar
- 375 mL cold vegetable stock
- large pinch sugar
- 6 tbsp. freshly grated Parmesan
- extra-virgin olive oil, to drizzle
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