This is a light and refreshing soup that is delicious and packed full of flavour.  This can be served with pasta in it for a more hearty meal.  Eat this on a warm day and feel like you are on the Amalfi Coast.  

Serves 4

1/4 teaspoon roughly ground black pepper

8 ounces of spinach

2 handfuls of fresh basil leaves

Juice and zest of 1 lemon

1 tablespoon olive oil

6 cups vegetable broth

6 ounces ricotta

In a dry saute pan on medium heat, add black pepper.  Toast until it becomes fragrant.  Remove from heat and place in a small cup.  In a blender add spinach, basil, lemon juice, olive oil, and broth.  Blend until smooth.  Taste for seasoning.  Serve chilled with a dollop of ricotta and a pinch of zest.  You can garnish with more basil leaves if you want.