Walnut & Cucumber Gazpacho

Total Time
1 Hr, 10 Mins
Serves
8
Course

DESCRIPTION

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.

Total Time

Prep Time
10 Mins
Cook Time
1 Hr
Total Time
1 Hr, 10 Mins

Nutrition

Calories
275 cal
Total Fat
24 g
Cholesterol
1 mg
Polyunsaturated Fat
8 g
Sodium
97 mg
Monounsaturated Fat
12 g
Dietary Fiber
3 g
Protein
5 g
Carbohydrates
14 g

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 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

Preparation

  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.