You are here: Home » Recipes » California Gazpacho with Herbed Walnuts California Gazpacho with Herbed Walnuts Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 15 mins This traditional tomato gazpacho is topped with a sprinkling of herb-roasted walnuts. PrintEmail Ingredients Herbed walnuts: -- Oil for the baking pan1 teaspoon walnut oil2 teaspoons chopped fresh rosemary2/3 cup California walnuts, chopped1 pinch cayenne pepperCalifornia Gazpacho:1 1/2 pounds (about 5) ripe tomatoes, peeled and chopped1 -- cucumber, peeled, seeded and coarsely chopped1 small red or green bell pepper, chopped1 clove garlic, minced1 small red onion, finely chopped1/4 cup white vinegar1 1/2 cups tomato juice1 1/2 slices white bread, torn in pieces -- Pepper and hot pepper sauce to taste, if desired.4 -- low-fat flour tortillas Instructions Preheat the oven to 350F. To prepare the herbed walnuts, spread the oil in a small baking pan and place the pan in the oven for 3-4 minutes. Meanwhile, in a small cup or bowl stir together the rosemary, cayenne, and a pinch of salt, if desired; set aside. Add the walnuts to the oil and stir and toss to coat them. Sprinkle with the rosemary mixture then stirring twice, until the nuts are lightly toasted. Set aside until serving. In a large bowl combine the tomatoes, cucumber, pepper, garlic, onion, vinegar tomato juice and bread. Process the soup in batches in a food processor or blender just until it is coarsely pureed – it should not be too smooth. Return to the bowl then cover and chill thoroughly. Before serving, if the soup seems too thick, stir in some tomato juice. Season with salt, pepper and hot pepper sauce to taste, if desired. Ladle the soup into bowls and top each serving with herbed walnuts and tortilla.