Tomatillo, cucumber, spring onion and mint gazpacho

Serves: 2 Prepare & Cook:


  • 300g tomatillos, chopped
  • 350g spinneysFOOD Cucumbers, diced
  • 3 spinneysFOOD Spring Onions, thinly sliced
  • 2 tbsp white grape vinegar
  • 10 sprigs spinneysFOOD Mint
  • 1 tbsp extra virgin olive oil, plus extra for drizzling


  1. Reserve 1 tbsp each of the tomatillos, cucumbers and spring onions.
  2. Tip the rest into a blender with the vinegar, all but a few mint leaves and 1 tbsp oil.
  3. Blitz until smooth and season.
  4. Divide the soup between two bowls and garnish with the reserved greens, mint leaves and a drizzle of olive oil.