Chilled cucumber & walnut sunshine soup

When the weather’s fine, embrace the sunshine with cold soup. This stunning bowl makes a showstopping starter at summer dinner parties.

Prep: 10 mins

Serves 4

For the soup

30ml lemon juice (plus a little extra)

400g cucumber, peeled, chopped 

3 spring onions, roughly chopped 

A pinch of salt and pepper 

70ml extra virgin olive oil

Small bunch of tarragon

1 clove of garlic, minced

Couple of sprigs of mint 

Small bunch of basil

220g greek yoghurt

100g walnuts

For garnish

8 ice cubes

Mixed herbs

Salad leaves 

Extra virgin olive oil 

50g walnuts, toasted 

2 radishes, thinly sliced

Method: Place the ingredients for the soup in a blender and blitz until smooth. Season with salt and pepper, adding a little more lemon juice if you like. Pour the soup into bowls and garnish with your 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 it chilled. — The Independent