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Walnut & Cucumber Gazpacho

From: Walnut Marketing Board

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Makes 2 quarts or 8 1-cup servings.


This is a light, refreshing, chilled soup that's very easy to make. It's perfect for a hot summer day when you don't want to cook.

Recipe developed by and provided courtesy of Chefs Duskie Estes & John Stewart of zazu restaurant in Santa Rosa, California & bovolo restaurant in Healdsburg, California.


  • 4 English cucumbers, roughly chopped
  • ½ bunch flat leaf parsley
  • ½ bunch mint
  • 1 bunch scallion, roughly chopped
  • ½ small red onion, peeled
  • ½ cup extra virgin olive oil
  • cup champagne vinegar
  • 6 ounces plain lowfat yogurt
  • 1 cup toasted California walnuts
  • 1 cup ice
  • kosher salt and freshly ground black
  • pepper to taste


  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.

Makes 2 quarts or 8 1-cup servings.

Chefs Duskie Estes & John Stewart

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