Ash-e doogh

Ash-e doogh

Ingredients

Serves 4

600ml Greek yoghurt

Large handful ice cubes

Large handful mint

1 cucumber - roughly chopped

Double handful spinach

3 cloves garlic, skinned

Double handful walnuts - can be omitted or replaced with sunflower seeds or cooked chickpeas

1 tsp salt

2 tsp pepper

Instructions

Night before.
In a jug blender, add all the ingredients and pulse together until smooth. Taste and season with a little more salt if needed. Store in a bottle/contain in the fridge overnight.

OutNic day.
Decant the soup into an insulated bottle for transport to your chosen location. Serve in Light My Fire StackBowl Bios, and top with your preferred decoration.