This is a light, refreshing, chilled soup that’s very easy to make. Perfect for a hot summer day when you don’t want to cook.
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
â…“ cup champagne vinegar
6 ounces plain lowfat yogurt
1 cup toasted walnuts
1 cup ice
Kosher salt and freshly ground black pepper to taste
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.
Rebeccaflute says: This was delicious! I did a couple of things differently: I soaked the walnuts for an hour, while the cucumbers were draining. To the soup I also added salt, garlic, and a splash of hot sauce. Very tasty!
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