Walnut & Cucumber Gazpacho

From: Walnut Marketing Board

Current Rating: rating pending

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.

Ingredients

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
⅓ 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

Directions

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.

Makes 2 quarts or 8 1-cup servings.

Chefs Duskie Estes & John Stewart