Ingredients:

4 cumbers peeled and de seeded
2 green peppers diced and de seeded
1 bay leaf
½ clove garlic
½ bunch of dill
½ bunch of basil
2 sticks celery washed and sliced
2  teaspoons creamed horseradish
Water
Salt

Method:

Brown the preen peppers in a hot pan with a little oil.
Add all the ingredients including the green peppers to a blender jug add cold water to cover the ingredients half way up the jug.
Blend until smooth and season with a little salt, you  can always add some more horseradish if you think it needs more of a kick.

Chill, serve and garnish with picked dill.