Walnut and Cucumber Gazpacho

Walnut and Cucumber Gazpacho

Salt the cucumbers and let sit one hour. Combine all the ingredients in a blender. Serve in a chilled bowl and garnish with meyer lemon oil.

From: Chefs Duskie Estes and John Stewart of Zazu and Bovolo restaurants, Sonoma County, CA. Yield: 2 quarts.

4 English cucumbers, roughly chopped

½ bunch flat leaf parsley

½ bunch mint

1 bunch sca

Register to view the full article

Register to view this article

TAGS: Food & Drink