Author Notes
I like all manner of gazpacho, and wanted to make my own version that would use my farmer's market stuff already in the fridge, and avoid bell peppers, which I detest. I like to add some yogurt, which I suppose makes this something other than gazpacho, to give it a little tang, and body. —Jestei
Ingredients
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4
Medium Tomatoes, cored
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3
Persian cucumbers peeled and sliced
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1
small garlic clove crushed
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1 piece
of banana pepper, or any pepper you like, minced
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1 handful
cilantro
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3/4 cup
plain yogurt preferably fully fatted
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1/2 cup
water
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1 tablespoon
(or to taste) white wine vinegar
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some
salt and pepper to taste
Directions
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Toss all your ingredients into blender or food processor and whirl until soup. You may vary yogurt for consistency and pepper, vinegar and salt to taste.
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Refrigerate for at least three hours. When ready to eat, give it a good stir as there may be some separation. Taste and salt if needed. If you crave more spice, add a dash of Tabasco. Serve with good bread.
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