• Yield: 4 servings
  • Prep: 15 mins
  • Cook: 0 mins


1/2cup day-old bread crumbs
1cup water
4teaspoons apple cider vinegar
2tablespoons extra virgin olive oil
12-- walnut halves
2-- cucumbers, peeled, seeded and chopped
1-- green pepper, cored and cut into 2-inch squares
4ounces fresh spinach, stems removed
1teaspoon kosher salt (or to taste)
-- Plain yogurt, for garnish, optional
-- Chopped toasted California Walnuts, for garnish, optional


  1. In a small bowl, combine the breadcrumbs and water; add the vinegar set aside to soak for 30 minutes.
  2. In the bowl of a powerful blender, combine the breadcrumbs and all the water, the olive oil, walnuts, cucumbers, green pepper, spinach and salt; blend until smooth, you may need to push some of the ingredients down to facilitate blending.
  3. Add a little extra ice water if necessary; store the gazpacho in the fridge until chilled. Garnish with a little drizzle of yogurt and extra walnuts; served cold.


Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 12g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 6g
  • Cholesterol 0mg
  • Sodium 590mg
  • Potassium 400mg
  • Carbohydrate 15g
  • Fiber 3g
  • Sugars 3g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 60%
  • Calcium 8%
  • Iron 10%