Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.
Recipe information
Yield
6 Servings
Ingredients
¼
2
1½
½
4
1
1
4
4
2
2
¾
Preparation
Step 1
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.
Step 2
Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.
Step 3
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.
Step 4
Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.
Step 5
DO AHEAD: Gazpacho can be made 1 day ahead; cover and chill. Mix well before serving.
Nutrition Per Serving
Leave a Review
Reviews (105)
Back to TopI made this soup twice, and agreed that it was quite tangy if one followed the recipe exactly. The second time I used golden balsamic vinegar, but only half the amount called for, and half the amount of lime juice. As it was still sour, I added half a can of coconut milk. Everyone loved it.
ramuse
Oregon House, CA
8/10/2021
too tangy - vinegary
Anonymous
Los Angeles
9/6/2019