Beat The Heat With Chilled Walnut Delights
That sounds delicious and perfect for a hot day! Chilled walnut delights could be a few things – do you have any idea what kind of treat you’re in the mood for?
Here are a couple of options:
Chilled Walnut Creamsicles: These are a healthy and refreshing twist on the classic popsicle. You can make them with yogurt, honey, and chopped walnuts. For a vegan option, use coconut milk or cashew cream.
No-Bake Walnut Cheesecake Bars: This is a decadent dessert that’s perfect for a summer party. A walnut crust is topped with a creamy cheesecake filling and drizzled with chocolate. The best part? No hot oven required!
If neither of those sound quite right, let me know and I can suggest some other chilled walnut treats!
As temperatures soar, tantalize your taste buds and stay refreshed with our delectable array of chilled soups powered by the nutritious punch of nature’s pure gold walnuts! From zesty gazpachos to creamy chilled blends, these soups offer the perfect kick-off to your summer days, providing a burst of hydration and essential nutrients with the added goodness of plant-based omega-3 ALA. Embrace the incredible comfort and elevate your summer experience with our irresistible lineup. Dive into the chill and savour the season with every spoonful!
Chilled Walnut And Cucumber Sunshine Soup.
Ingredients:
For The Soup:
400g cucumber, peeled and roughly chopped
3 spring onions, roughly chopped
1 clove of garlic, minced
Small bunch of tarragon
A couple of sprigs of mint
Small bunch of basil
100g walnuts
220g Greek yoghurt
30ml lemon juice (plus a little extra)
70ml extra virgin olive oil
A pinch of salt and pepper
For The Garnish:
8 ice cubes
2 radishes, thinly sliced
50g walnuts, toasted
Mixed herbs
Salad leaves
Extra virgin olive oil
Walnut And Cucumber Gazpacho
Ingredients
4 large cucumbers
1/2 bunch of leaf parsley
1/2 bunch of mint
1 bunch of spring onions
1/2 red onion, peeled
120ml olive oil
120ml white wine vinegar
170g low-fat yogurt
125g walnuts, toasted
125g ice cubes
Salt and freshly ground pepper
Preparations:
1. Peel and roughly dice the cucumbers. Pour off the liquid.
2. Puree the cucumbers with the remaining ingredients in a food processor to form a homogeneous soup.
3. To serve, pour the soup into cold bowls and garnish with a few drops of oil or mint.
Chilled Zucchini, Walnut And Basil Soup. Ingredients:
Two tablespoons olive oil, plus more for garnish
225g shallots (about 6), halved, thinly sliced
1 teaspoon thyme leaves, fresh, finely chopped
4 garlic cloves, thinly sliced
900g zucchini (about 6), cut crosswise into 1/8-inch-thick rounds
2 teaspoons salt
teaspoon black pepper, freshly ground
4 cups vegetable or chicken broth, low-sodium
3 cups (about 50g) basil leaves, fresh, packed, plus more for garnish
1 cup yoghurt, plain, low-fat
1 teaspoon lemon juice, freshly squeezed
Preparation
1. In shimmering oil, add shallots and cook.
2. Stir in zucchini, salt, and pepper until very soft, about 10 minutes. Add broth and simmer until zucchini falls apart about 20 minutes.
3. Place half of the zucchini mixture and half of the walnuts for at least 2 minutes (use caution when blending hot liquids).
4. Place the soup bowl in a large bowl of ice water and set aside about 20 to 30 minutes.
5. Transfer this to the refrigerator to chill thoroughly for at least 1 hour. Meanwhile, blend or puree the basil, yoghurt, and lemon juice until smooth.
6. stir in the yoghurt topped with chopped walnuts before serving.
