• Yield 4 servings
  • Prep 15 mins
  • Cook 0 mins


1/2 cup day-old bread crumbs
1 cup water
4 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
12 -- walnut halves
2 -- cucumbers, peeled, seeded and chopped
1 -- green pepper, cored and cut into 2-inch squares
4 ounces fresh spinach, stems removed
1 teaspoon kosher salt (or to taste)
-- Plain yogurt, for garnish, optional
-- Chopped toasted California Walnuts, for garnish, optional


  1. In a small bowl, combine the breadcrumbs and water; add the vinegar set aside to soak for 30 minutes.
  2. In the bowl of a powerful blender, combine the breadcrumbs and all the water, the olive oil, walnuts, cucumbers, green pepper, spinach and salt; blend until smooth, you may need to push some of the ingredients down to facilitate blending.
  3. Add a little extra ice water if necessary; store the gazpacho in the fridge until chilled. Garnish with a little drizzle of yogurt and extra walnuts; served cold.




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