2 each Cucumbers
½ cup Parsley
½ cup Basil Fresh
Ginger, Fresh 5 inch piece
Jalepeno 1
Stale Bread
1 tsp Sugar
¾ cup Olive oil (Not Inc)
4 Tbs Yogurt, Greek (Not included)
6 ice cubes
¾ cup Walnuts
¼ cup Olive oil
dried mint 1 1/2 tsp
2 Tbs Lemon Juice
1 tsp Red wine vinegar
Method
Lightly toast your walnuts in a frying pan.
Roughly chop up the cucumber, basil, parsley, ginger, de-stem and de-seed the jalapeño, and the stale bread,
and add it to a blender along with the sugar, olive oil, yogurt, toasted walnuts, 1 cup of water, 1 tsp of
salt, and the ice cubes. Pulse till blended and smooth. Add more water if needed to get your preferred
consistency.
Pour soup into bowls and drizzle the lemon & mint oil over top.
Allergens nuts
