Ingredients
1 large red bell pepper
2 big handfuls of spinach
10 walnut halves (preferably soaked overnight & drained)
2 Tbsp lemon juice
1 large cucumber
1 cup water
sea salt and black pepper to taste
Preparation
Cut bell pepper into quarters. Keep seeds and discard stem. Put bell pepper with seeds, spinach, walnuts, lemon juice, water, salt and black pepper into the blender and process until walnuts have been creamed. Cut cucumbers into small chunks and put them in a serving bowl. Pour spinach soup mixture over cucumbers and stir.
