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Recipes

Walnut and Cucumber Gazpacho

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.

Prep Time:

10 minutes + 1 hour

Yield:

8 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 275; Fat 24g; Sodium 97mg; Carbohydrate 14g; Fiber 3g; Protein 5g

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

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

Instructions

  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.

 

 

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.

How’d it Taste?

  • 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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