Fridge crisper gazpacho with yogurt but not bell peppers

July 29, 2012
2 Ratings
Photo by Karen Mordechai
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

  • Makes 4 cups
  • 4 Medium Tomatoes, cored
  • 3 Persian cucumbers peeled and sliced
  • 1 small garlic clove crushed
  • 1 piece of banana pepper, or any pepper you like, minced
  • 1 handful cilantro
  • 3/4 cup plain yogurt preferably fully fatted
  • 1/2 cup water
  • 1 tablespoon (or to taste) white wine vinegar
  • some salt and pepper to taste
In This Recipe
  1. 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.
  2. 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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  • Lizthechef
  • calendargirl

Recipe by: Jestei

The ratio of people to cake is too big.