Chilled Ash-e doogh soup

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

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 StackBowls and top with your preferred decoration.