Blend verdant garden favorites – including basil and green bell pepper – into a chilled soup that’s sure to satisfy on hot summer days.

Recipe:

1. In a blender or food processor, combine a torn slice of white bread, 1 chopped cucumber, ½ chopped green bell pepper, 2 chopped scallions, a handful of spinach, a small bunch of basil, a few tablespoons of olive oil, a splash of red wine vinegar and salt & pepper to taste. Blend until finely chopped and add water until you reach soup consistency.

2. Let sit in the fridge for at least 1 hour to let the flavors meld. Serve chilled and enjoy!