Film Star

"This soup should be served well chilled and is delicious even in winter. Chopped fresh chervil or mint would be a lovely addition in summer."

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• 4 oz/110 walnuts
• 1 or 2 garlic cloves, peeled
• 1.5 tbsp olive oil
• 0.5 cucumber, finely diced
• Salt and freshly ground black pepper
• 0.25 pint/150ml soured cream
• About 0.75 pint/425ml buttermilk or yogurt

METHOD

With a pestle and mortar, crush the walnuts with the garlic and olive oil (do not use a blender as the soup should retain some texture). Mix thoroughly with the diced cucumber and add salt and pepper to taste. Stir in the soured cream and then dilute with enough buttermilk or yogurt to make a thick soupy consistency. Chill for several hours before serving.

Serves 4