Croutons:
4 thick slices of sourdough bread (local GF folks, I used a Mariposa baguette)
4 tablespoons olive oil
Maldon flaky sea salt

The soup:
2 ribs celery, roughly chopped
2 bell peppers, cores and seeds removed, and roughly chopped
6 small cucumbers, roughly chopped
3 slices Millet Bread, toasted (or Ottolenghi calls for stale white bread), crusts removed and chopped
4 cloves garlic, minced or pressed
1 fresh green chili, minced
2 teaspoons honey
1 1/2 cups walnuts, toasted
6 cups baby spinach
1 cup basil leaves
4 tablespoons sherry vinegar
1 cup olive oil
3 tablespoons vegan plain yogurt
2-3 cups water
season generously with salt and freshly ground white pepper
olive oil for garnish