Instructions: 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.

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