When the weather’s fine, embrace the sunshine with our chilled cucumber and walnut soup! This stunning bowl makes a show stopping starter at summer dinner parties.
Chilled California Walnut and Cucumber Sunshine Soup
Preparation time: 10 mins
Serves: 4
You’ll need:
For the soup:
400g cucumber, peeled and roughly chopped
3 spring onions, roughly chopped
1 clove of garlic, minced
Small bunch of tarragon
Couple of sprigs of mint
Small bunch of basil
100g California walnuts
220g plant-based alternative to yogurt
30ml lemon juice (plus a little extra)
70ml extra virgin olive oil
A pinch of salt and pepper
For the garnish:
8 ice cubes
2 radishes, thinly sliced
50g California walnuts, toasted
Mixed herbs
Salad leaves
Extra virgin olive oil
Method
- Place all the ingredients for the soup into a blender and blitz until smooth. Season with the salt and pepper, adding a little more lemon juice if you like.
- Pour the soup into four bowls and garnish with your choice of fresh herbs and leaves, sliced radishes, toasted walnuts and a drizzle of extra virgin olive oil.
- Pop one or two ice cubes in each bowl to keep the soup chilled.