Ingredients:
- 4 large cucumbers
- 1/2 bunch of leaf parsley
- 1/2 bunch of mint
- 1 bunch of spring onions
- 1/2 red onion, peeled
- 120ml olive oil
- 120ml white wine vinegar
- 170g low-fat yogurt
- 125g California walnuts, toasted
- 125g ice cubes
- Salt and freshly ground pepper
Preparation:
- Peel and roughly dice the cucumbers. Sprinkle with salt and set aside for about 1 hour. Pour off the liquid.
- Put the cucumbers with the remaining ingredients in a food processor to form a homogeneous soup.
- To serve, pour the soup into cold bowls and garnish with a few drops of oil or some mint.
