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California Gazpacho with Walnuts

From: Walnut Marketing Board

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Serves 4


This chunky, chilled tomato-based soup is a wonderful accompaniment to grilled cheese sandwiches or panini sandwiches.


  • 1 ½ lbs. (about 5) ripe tomatoes, peeled and chopped
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 1 small red or green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 small red onion, finely chopped
  • ¼ cup white vinegar
  • 1 ½ cups tomato juice
  • 1 ½ slices white bread, torn in pieces
  • Salt, pepper and hot pepper sauce, to taste (optional)
  • 4 low-fat flour tortillas (for serving)
  • shelled Walnuts
  • Directions

    1. In a large bowl, combine the tomatoes, cucumber, bell pepper, garlic, onion, vinegar, tomato juice and bread.
    2. Process the soup in batches in a food processor or blender just until it is coarsely puréed--it should not be too smooth.
    3. Return the soup to the large bowl, cover, and chill thoroughly. Before serving, if the soup seems too thick, stir in some tomato juice.
    4. Season with salt, pepper and hot pepper sauce to taste, if desired.
    5. Ladle the soup into bowls and top each serving with Walnuts and tortilla. Serves 4.

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