Walnut and Cucumber Gazpacho

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


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

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0.5
  • Fat 24g
  • Saturated Fat 3g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 13g
  • Cholesterol 5mg
  • Sodium 250mg
  • Potassium 310mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 3g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 6%
  • Iron 6%
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