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


  1. 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.
  2.  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.
  3. Pop one or two ice cubes in each bowl to keep the soup super chilled.