Walnut & Cucumber Gazpacho

Name: Walnut & Cucumber Gazpacho
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
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

Total Time

1 Hr, 10 Mins

Serves

Meal

Brunch Lunch Snack

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.

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

After chopping, salt the cucumbers and let sit one hour. Drain off liquid.
Combine all the ingredients in a blender.
Serve in a chilled bowl and garnish with meyer lemon oil, if desired.

NUTRITION

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