Advanced Recipe Search

Recipes

Walnut & Cucumber Gazpacho
Walnut & Cucumber Gazpacho
Submitted By:

This is a light, refreshing, chilled soup with nutritious walnuts that's very easy to make. It's perfect for a hot summer day when you don't want to cook.

Recipe developed by and provided courtesy of Chefs Duskie Estes & John Stewart of zazu restaurant in Santa Rosa, California & bovolo restaurant in Healdsburg, California.

  • Servings: 8
  • Prep Time: 10m
  • Cook Time: N/A
3.052599906921 stars
Low Calorie Chef Collection
Ingredients

4 English cucumbers, roughly chopped

1/2 bunch flat leaf parsley

1/2 bunch mint

1 bunch scallion, roughly chopped

1/2 small red onion, peeled

1/2 cup extra virgin olive oil

1/3 cup champagne vinegar

6 ounces plain lowfat yogurt

1 cup toasted California walnuts

1 cup ice

kosher salt and freshly ground black pepper to taste

Directions
  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.

Nutrition

  • Calories: 275
  • Total Fat: 24 g
  • Saturated Fat: 3 g
  • Monounsaturated Fat: 12 g
  • Polyunsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Cholesterol: 1 mg
  • Sodium: 97 mg
  • Total Carbohydrate: 14 g
  • Dietary Fiber: 3 g
  • Protein: 5 g