Cherry Tomato Gazpacho

Add some chopped walnuts to each serving for some added crunch.

Serves: 2Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 2


  • 1 cup diced cucumber
  • 2 Tbsp. walnut oil
  • 1⁄4 tsp. ground black pepper
  • 1 clove garlic, peeled and minced
  • 3⁄4 cup cherry tomatoes
  • 1 cup plain low-fat yogurt
  • 2 tsp. extra-virgin olive oil


  • Place cucumber in a small bowl with walnut oil, pepper, and garlic. Stir to coat, cover bowl, and refrigerate at least 2 hours.
  • Drain the cucumbers and place in a blender or food processor. Add the cherry tomatoes. Purée soup until smooth. Garnish each serving with yogurt and a drizzle of olive oil.