Mediterranean Gazpacho with Walnuts
DESCRIPTION
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.
Total Time
Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins
Nutrition
Calories
170 cal
Total Fat
13 g
Polyunsaturated Fat
4 g
Cholesterol
0 mg
Sodium
506 mg
Carbohydrates
13 g
Dietary Fiber
3 g
Protein
3 g
Ingredients
- 1/2 cup breadcrumbs, day-old
- 1 cup water
- 4 teaspoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 12 California walnut halves
- 2 cucumbers, peeled, seeded, chopped
- 1 green pepper, cored, cut into 2-inch squares
- 4 ounces spinach, fresh, stems removed
- 1 teaspoon kosher salt (or to taste)
- Yogurt, plain, for garnish, optional
- California walnuts, chopped, toasted, for garnish
Preparation
- In a small bowl, combine the breadcrumbs and water; add the vinegar and set aside to soak for 30 minutes.
- 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.
- 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.