Walnut, Cucumber, and Dill Soup

This chilly, dilly soup takes 5 minutes to make, and the walnuts turn it into a one-dish meal. The drizzle of walnut oil on top reinforces the nuts’ delicate flavor. If you plan to serve the soup right away, replace half of the water with ice cubes and make sure the cukes are chilled, too.

Serves 6

• 2 cups walnuts, soaked and dehydrated, plus chopped walnuts for garnish
• 2½ cups cold water
• 2 large cucumbers, peeled and coarsely chopped, plus more for garnish (see Tip)
• ¼ cup fresh lemon juice, or more to taste
• 1½ teaspoons fine sea salt
• ½ cup chopped fresh dill, plus more finely chopped for garnish
• 1 tablespoon walnut oil, for drizzling

In a blender or food processor, combine the walnuts with the water and blend on high speed until totally smooth, about 30 seconds. Add the cucumbers, lemon juice, and salt and pulse until almost smooth, 15 to 20 seconds.

Transfer to a bowl, stir in the dill, cover, and refrigerate for 30 minutes to 2 hours.

Season the chilled soup with more lemon juice to taste. Divide among bowls and garnish with the chopped walnuts, cucumber, and dill. Drizzle the soup with walnut oil and serve.

Tip Taste the seeded portion of your cucumbers; if you detect any bitterness, seed the cucumber before chopping.