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.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Sodium
Meal Type: Soups & Stews
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.
Nutrition Information
Calories: 265
;
Total Fat: 24 g
;
Saturated Fat: 3.1 g
;
Polyunsaturated Fat: 8.2 g
;
Carbohydrates: 11 g
;
Protein: 5 g
;
Vitamin A: 297 IU
;
Vitamin C: 7 mg
;
Calcium: 87 mg
;
Sodium: 21 mg
;
Iron: 1.2 mg
;
Fiber: 2 g