Walnut & Cucumber Gazpacho

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Diamond Nuts


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4 English cucumbers, roughly chopped

½ bunch flat leaf parsley

½ bunch mint

1 bunch scallion, roughly chopped

½ small red onion, peeled

½ cup extra virgin olive oil

⅓ cup champagne vinegar

6 ounces plain lowfat yogurt

1 cup toasted California walnuts

1 cup ice

kosher salt and freshly ground black

pepper to taste

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