California Gazpacho with Herbed Walnuts

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


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


  1. 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.
  2. 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. 
  3. In a large bowl combine the tomatoes, cucumber, pepper, garlic, onion, vinegar tomato juice and bread.
  4. 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. 

Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 4
  • Fat 17g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 4.5g
  • Cholesterol 0mg
  • Sodium 352mg
  • Potassium 930mg
  • Carbohydrate 39g
  • Fiber 6g
  • Sugars 11g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 110%
  • Calcium 10%
  • Iron 20%