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

Chilled cucumber and walnut sunshine soup

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