When the weather’s fine, embrace the sunshine with our chilled cucumber and walnut soup! This stunning bowl makes a show stopping starter at summer dinner parties.

Chilled California Walnut and Cucumber Sunshine Soup

Chilled California Walnut and Cucumber Sunshine Soup

Preparation time: 10 mins

Serves: 4

You’ll need:

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 walnuts

220g plant-based alternative to yogurt

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

Method

- 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.