Meals Matter

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Contributed By: cawalnut
www.walnuts.org

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

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 lowfat yogurt

1 cup Toasted California walnuts

1 cup Ice

Kosher salt and freshly ground black pepper to taste

Preparation

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.

Cook's Notes

Makes 2 quarts or 8 1-cup servings.

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