Published on Oldways (https://oldwayspt.org)

Home > Walnut and Cucumber Gazpacho
  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.

 

 

Banner Image: 
Walnut-gazpacho-recipe.jpg
Teaser Image: 
Walnut-gazpacho-recipe.jpg
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 lowfat yogurt

1 cup toasted walnuts

1 cup ice

Kosher salt and freshly ground black pepper to taste

Active time: 
10 minutes + 1 hour
Yield: 
8 servings
Nutrition: 
Calories: 275; Fat: 24g; Sodium: 97mg; Carbohydrate: 14g; Fiber: 3g; Protein: 5g
Author: 

Recipe by Duskie Estes, Owner and Executive Chef of ZAZU Restaurant + Farm, as well as Iron Chef contestant for the California Walnut Board. Content and photo courtesy of the California Walnut Board.

Show on WGC.org?: 
Diet: 
Mediterranean DietVegetarian & Vegan Diet
Recipe tags: 
Quick & Easy
Course: 
Soups & Appetizers
Meal: 
Lunch
Dietary choice: 
Vegetarian Gluten-free
Rating: 
Average: 5 (1 vote)
Source URL: https://oldwayspt.org/recipes/walnut-and-cucumber-gazpacho