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 scallions, roughly chopped
½ small red onion, peeled
½ cup extra virgin olive oil
⅓ cup champagne vinegar
6 oz. plain yogurt
1 cup toasted California walnuts
1 cup ice
to taste, kosher salt and freshly ground black pepper
