Cool spring soup

Peel the celery and the cucumber, cut into pieces. Remove the leaves of fresh mint from the stem. Put them in a blender with garden peas, broad beans, watercress (or spinach), chives, fresh mint and goat cheese.

Cut the woody bottom of the asparagus. Cut the asparagus, if you use it, into pieces. Add to the blender.

Remove the crusts from the bread. Tear the bread in pieces above the blender, add the olive oil, the juice half of the lemons, the cider vinegar, the gin and the water and grind them.

Season with salt and pepper and put everything in a bowl or container. Cover and allow to cool in the refrigerator for at least 1 hour.

Before serving, check that the soup is flavored. If necessary, add some lemon juice and scoop the soup into bowls. Sprinkle some oil over it.