Today, I have a big pot of green minestrone bubbling away on the stove. It makes a fabulous light lunch or dinner when the weather blows a bit warm and cold.
Recently, we’ve started having beautifully warm and sunny days, but the evenings remain chilly so this soup makes an ideal light supper. During the day it is so warm here that we’ve been sneaking out to lie on the beach for an hour every day to get our skin accustomed to the sun again. Sounds like we are not the only ones. A local animal charity reported a baby seal taking a nap in the sun on one of the local beaches. They sent a message round the social media asking people not to push him back into the sea or pour water over him. And luckily no one had the idea to torture him with constant selfies. He looked pretty content with his lot. Who wouldn’t be? After all he is on a still empty Greek island that has just shaken hands with summer.
10 almonds, chopped roughly 1 small garlic clove, sliced pinch of coarse salt leaves from 5 sprigs of mint, roughly chopped juice of approx. ½ lemon about 4 tbsp / 60 ml extra virgin olive oil grind of black pepper
