Walnut & Cucumber Gazpacho

By Layla Linn
Total Time
1 Hr, 10 Mins
Serves
8
Meal
Brunch Lunch Snack
Course
Appetizers

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.

Prep Time
10 Mins
Cook Time
1 Hr
Total Time
1 Hr, 10 Mins
Calories
275
Total Fat
24
Polyunsaturated Fat
8
Cholesterol
1
Sodium
97
Carbohydrates
14
Dietary Fiber
3
Protein
5

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.