Walnut and Cucumber Gazpacho

  • Yield 8 servings
  • Prep 15 mins
  • Cook 0 mins

This refreshing gazpacho stars cucumbers and walnuts instead of tomatoes.


4 -- English cucumbers, roughly chopped
1/2 bunch flat leaf parsley
1/2 bunch mint
1 bunch scallion, roughly chopped
1/2 small red onion, peeled
1/2 cup extra virgin olive oil
1/3 cup champagne vinegar
6 ounces plain yogurt
1 cup toasted California walnuts
1 cup ice
1 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground black pepper, to taste


  1. Salt the cucumbers and let sit one hour.
  2. Combine all the ingredients in a blender.
  3. Serve in a chilled bowl. 

Recipe Courtesy of Chefs Duskie Estes & John Stewart of zazu & bovolo restaurants in Sonoma County, California



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