Walnut and Cucumber Gazpacho

Walnut and Cucumber Gazpacho
Prep time: 
Total time: 
Serves: 8
This is a light, refreshing, chilled soup that’s very easy to make. It’s perfect for a hot summer day when you don’t want to cook. Recipe developed by and provided courtesy of Chefs Duskie Estes & John Stewart of zazu restaurant in Santa Rosa, California & bovolo restaurant in Healdsburg, California.
  • 4 English cucumbers, roughly chopped
  • ½ bunch Flat leaf parsley
  • ½ bunch Mint
  • 1 bunch Scallion, roughly chopped
  • ½ Small red onion, peeled
  • ½ cup Extra virgin olive oil
  • ⅓ cup Champagne vinegar
  • 6 ounces Plain lowfat yogurt
  • 1 cup Toasted California walnuts
  • 1 cup Ice
  • Kosher salt and freshly ground black pepper to taste
  • Makes 2 quarts or 8 1-cup servings
  1. After chopping, salt the cucumbers and let sit one hour. Drain off liquid.
  2. Combine all the ingredients in a blender.
  3. Serve in a chilled bowl and garnish with meyer lemon oil, if desired.
  4. No cooking required
Nutrient Information
Calories: 265
Total Fat: 24 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 8.2 g
Carbohydrates: 11 g
Protein: 5 g
Vitamin A: 297 IU
Vitamin C: 7 mg
Calcium: 87 mg
Sodium: 21 mg
Iron: 1.2 mg
Fiber: 2 g