California Gazpacho with Herbed Walnuts

Recipe by California Walnut Board

Ingredients

Herbed walnuts:: -- Oil for the baking pan; 1teaspoon walnut oil; 2teaspoons chopped fresh rosemary; 2/3cup California walnuts, chopped; 1pinch cayenne pepper
California Gazpacho:: 1 1/2pounds (about 5) ripe tomatoes, peeled and chopped; 1-- cucumber, peeled, seeded and coarsely chopped; 1small red or green bell pepper, chopped; 1clove garlic, minced; 1small red onion, finely chopped; 1/4cup white vinegar; 1 1/2cups tomato juice; 1 1/2slices white bread, torn in pieces; -- Pepper and hot pepper sauce to taste, if desired.; 4-- low-fat flour tortillas

Preheat the oven to 350F. To prepare the herbed walnuts, spread the oil in a small baking pan and place the pan in the oven for 3-4 minutes.
Meanwhile, in a small cup or bowl stir together the rosemary, cayenne, and a pinch of salt, if desired; set aside. Add the walnuts to the oil and stir and toss to coat them. Sprinkle with the rosemary mixture then stirring twice, until the nuts are lightly toasted. Set aside until serving.
In a large bowl combine the tomatoes, cucumber, pepper, garlic, onion, vinegar tomato juice and bread.
Process the soup in batches in a food processor or blender just until it is coarsely pureed – it should not be too smooth. Return to the bowl then cover and chill thoroughly. Before serving, if the soup seems too thick, stir in some tomato juice. Season with salt, pepper and hot pepper sauce to taste, if desired. Ladle the soup into bowls and top each serving with herbed walnuts and tortilla.