Mediterranean green gazpacho

1.

Place the green peppers, garlic, honey, spinach, mint, olives, vinegar, olive oil and cold water into a food processor and blend until a fine puree. Season with black pepper.

2.

Add a few cubes of ice to the mixture prior to serving

3.

To make the croutons, heat 1 tbsp of olive oil in a large frying pan and fry the bread cubes until golden

4.

Divide the gazpacho between four bowls and top with the croutons, extra herbs and extra olives

5.

Drizzle with oil, season with black pepper and pink peppercorns and serve.