Cool as a cucumber soup

In high speed blender combine the pine nuts, water, olive oil, lemon juice and nutritional yeast. Blend until smooth mayo consistency.

Season to taste with salt.

The mixture will thicken as it sits. Thin as required with filtered water.

Use immediately or store in a covered glass jar in fridge for up to 5 days.

In a high-speed blender, process the cucumbers, lemon juice, herbs, and yoghurt until smooth. Season to taste with salt and black pepper. You can add a few cubes of ice if you want your soup more chilled or refrigerate and serve later.

You should have enough soup to four bowls. Ladle the soup in a bowl and drizzle at least two tbsp of the pine nut mayo on top (with optional few extra drops of olive oil).

Top up with garnish of your choice such as chopped mint, finely diced cucumber, shredded spring onions, more pine nuts or even chive flowers.

Enjoy x