1. Remove the skin of the cucumber and cut all vegetables in to medium sized pieces.
  2. Put all ingredients except the olive oil in a blender and mix until smooth.
  3. Add the olive oil and mix again until oil has combined with vegetables.
  4. Put the soup in the fridge and chill for at least 2 hours.
  5. Season with Himalayan salt and pepper, mix, place in a bowl and garnish with a sprig of parsley.

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