Mediterranean Gazpacho with Walnuts

Mediterranean Gazpacho with Walnuts

This fresh and flavorful chilled soup recipe is a Mediterranean-style summer favorite. Try it with a slice or two of toasted walnut bread for a light lunch on a sunny afternoon.


  • 1/2 cup day-old breadcrumbs
  • 1 cup water
  • 4 teaspoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 12 California walnut halves
  • 2 cucumbers, peeled, seeded and chopped
  • 1 green pepper, cored and cut into 2-inch squares
  • 4 ounces fresh spinach, stems removed
  • 1 teaspoon kosher salt (or to taste)
  • Plain yogurt, for garnish, optional
  • Chopped toasted California walnuts, for garnish


  1. In a small bowl, combine the breadcrumbs and water; add the vinegar and set aside to soak for 30 minutes.
  2. In the bowl of a powerful blender, combine the breadcrumbs and all the water, the olive oil, walnuts, cucumbers, green pepper, spinach and salt; blend until smooth, you may need to push some of the ingredients down to facilitate blending.
  3. Add a little extra ice water if necessary; store the gazpacho in the fridge until chilled. Garnish with a little drizzle of yogurt and extra walnuts; serve cold.