Walnut and Cucumber Gazpacho

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.

Ingredients

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 yogurt

1 cup toasted California walnuts

1 cup ice

Kosher salt and freshly ground black pepper to taste

Directions

  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.

Makes 2 quarts.

Walnut and Cucumber Gazpacho

Nutritional Information

Based on 8 servings.

Per serving:

Calories

275

Total Fat     

24g

Saturated Fat  

3g

Monounsaturated Fat     

12g

Polyunsaturated Fat

8g

Cholesterol

1mg

Sodium

97mg

Carbohydrates

14g

Dietary Fiber      

3g

Protein

5g