Chilled California Walnut and Cucumber Sunshine Soup

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.
Prep Time 10 minutes
Servings 4 People
Calories 500kcal


For the soup:

  • 400 g 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
  • 100 g California walnuts
  • 220 g Greek yoghurt
  • 30 ml lemon juice plus a little extra
  • 70 ml extra virgin olive oil
  • A pinch of salt and pepper

For the garnish:

  • 8 ice cubes
  • 2 radishes thinly sliced
  • 50 g California 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.


Serving: 1Quarter | Calories: 500kcal | Carbohydrates: 5.7g | Protein: 12.2g | Fat: 47.5g | Saturated Fat: 7.5g | Fibre: 3g | Sugar: 4.9g


Salt: 0.14g.
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