Fridge crisper gazpacho with yogurt but not bellĀ peppers

July 29, 2012
2 Ratings
Photo by Karen Mordechai
  • Makes 4 cups
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Lizthechef
  • calendargirl

2 Reviews

Lizthechef August 20, 2012
A couple summers ago, several of us started an "I hate green bell peppers" page on Facebook.
calendargirl July 29, 2012
I am going to play with this and the ingredients lingering in my crisper, love the yogurt. Thanks!