Cucumber Soup with Pistou

Directions

To prepare the soup:

In a medium-size saucepan, heat oil over low heat.

Add leeks and celery and cook until vegetables are soft, about 10 minutes, stirring occasionally.

Add cucumbers, lemon juice and stock.

Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender.

Cool slightly.

To prepare Pistou:

With a mortar and pestle, mash together garlic, basil and walnuts to a paste. (you can also use a bowl with a wooden spoon).

Work in a little cheese and oil and one-third of the tomato.

Keep adding cheese, oil and tomato.

The mixture will not be a true emulsion but a barely fluid paste.

Transfer cucumber mixture to a food processor or blender and purée, in batches, until smooth.

Ladle soup into serving bowl. Pass the pistou.

Allow 1 tablespoon of pistou per serving to be placed in the center of the bowl, then swirl into soup.