Summer Yogurt Gazpacho Food
SPEEDY SUMMER GAZPACHO
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Provided by Dr. Rupy Aujla
Categories HarperCollins Soup/Stew Summer Tomato Cucumber Bell Pepper Healthy Quick and Healthy Quick & Easy Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 10
Steps:
- Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
- Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.
SUMMER YOGURT GAZPACHO
Make and share this Summer Yogurt Gazpacho recipe from Food.com.
Provided by Izzy Knight
Categories European
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine yogurt and water.
- Stir in remaining ingredients, except croutons.
- Chill.
- Serve garnished with croutons or baked pita wedge.
Nutrition Facts : Calories 64.6, Fat 4.4, SaturatedFat 0.7, Cholesterol 53, Sodium 600.2, Carbohydrate 3.9, Fiber 1.2, Sugar 1.2, Protein 3.3
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- Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.
- Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.
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- Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.
- Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.
- Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.
- Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.
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