Ingredients
- Serves 62 cucumbers, roughly chopped
- 50g walnuts
- 2 cloves garlic, crushed
- 1 bunch spring onions, roughly chopped
- Small bunch each of mint, dill and tarragon
- 1 green chilli
- 25g ground almonds
- 200g Greek yoghurt
- Juice of 1 lemon
- Splash sherry vinegar
- 200ml water
Place the whole lot in a blender and whizz till smooth. Season to taste. If you want to make it look extra pretty, top with a swirl of yoghurt and some lightly toasted flaked almonds and extra olive oil. Delicious with goat’s cheese on your favourite bit of toast. Food cooked and styled by Domini Kemp and Gillian Fallon
