Cucumber Soup with Pistou

1 tb Olive oil

1 Leek (white part plus 1 inch

-of green) chopped 1 Stalk celery with leaves,

-chopped 1 lb Cucumbers, peeled, halved,

-seeded, and chopped 2 ts Lemon juice

4 c Chicken stock

Pistou: 2 Cloves garlic, finely minced

1/4 c Minced fresh basil

4 ts Finely chopped walnuts

2 ts Parmesan cheese

4 ts Olive oil

1/2 md Sized tomato, peeled,

-seeded, and chopped 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 puree, 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. Enjoy David.... **>>April<<**