How to make a chilled cucumber and walnut soup
When the weather’s fine, embrace the sunshine with cold soup! This stunning bowl makes a showstopping starter at summer dinner parties
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Prep: 10 mins
Serves 4
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 walnuts
220g greek yoghurt
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 walnuts, toasted
Mixed herbs
Salad leaves
Extra virgin olive oil
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.
Recipe from Californiawalnuts.uk
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