Ingredients
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 walnut halves
- 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 California walnuts, toasted
- Mixed herbs
- Salad leaves
- Extra virgin olive oil
Preparation:
- Place all the ingredients for the soup into a blender and blitz until smooth, and then 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 super chilled.