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
Medium Tomatoes, cored
Persian cucumbers peeled and sliced
small garlic clove crushed
of banana pepper, or any pepper you like, minced
plain yogurt preferably fully fatted
(or to taste) white wine vinegar
salt and pepper to taste
In This Recipe
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.
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.