Walnut & Cucumber Gazpacho

Walnut & 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.


  • 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 low-fat yogurt
  • 1 cup toasted California walnuts
  • 1 cup ice
  • Kosher salt and freshly ground black pepper to taste
  • Meyer lemon oil, if desired


  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.




Post a Review