Sharon's Recipes

MAY: Walnut And Cucumber Gazpacho


2 English gourmet cucumbers, roughly chopped
1/2 bunch flat leaf  parsley
1/2 bunch fresh mint
1 bunch scallions, roughly chopped
1/2 small red onion , peeled
Juice and rind of one lemon
3 cloves of garlic
1/2 cup extra virgin olive oil
1/3 cup Champagne vinegar
8 ounces plain Greek yogurt
1 cup toasted walnuts
1 cup ice
kosher salt and fresh ground black pepper to taste

cold water to thin if necessary.

Salt the cucumbers and let sit one hour.  Combine 1/2 the cucumber with  all of the rest of the ingredients in a blender or cuizinart. Puree until the texture that you want. Add the rest of the cucumber for the chunky texture.

Serve cold with a dollop of sour cream.


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