Average: 5 (1 vote)
Active time
10 minutes + 1 hour
8 servings

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

  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.


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

Yield: 8 servings

How'd it Taste?

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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