COOKING FOR COMFORT

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gazpacho + lemony yogurt drizzle [#1]

July 29, 2018

gazpacho is a cold soup made up of raw blended vegetables. it is perfect for those hot summer days when you are craving soup or something light. the traditional gazpacho is made up of fresh tomatoes, onion, cucumber, bell pepper, garlic, olive oil, wine vinegar and salt; however, you can switch up the vegetables according to whatever it is that you have in bulk [garden season!] or that you are craving. you then roughly chop the vegetables and pulse them in a food processor or blender. I prefer to do this in steps/sections so that the soup has different consistencies; I will put half of the chopped vegetables in a large bowl and the other half in the food processor. pulse the veg in the food processor until smooth and then add the remaining half of veg [in the large bowl] to pulse for another 5-10 seconds. 

 

allow the gazpacho to chill in the fridge and serve cold. top it off with freshly chopped herbs, a garnish of finely chopped veg, and/or a drizzle of plain greek yogurt. 

gazpacho + lemony yogurt drizzle

yields: 4 servings               prep time: 25 minutes               chill time: 2 hours

 

INGREDIENTS

2 ½ lbs. ripe red tomatoes [4 large tomatoes], cored

1 small sweet onion

1 small cucumber, peeled + seeded

1 medium red bell pepper 

¼ cup fresh basil leaves + more for garnish

1 large garlic clove, peeled

¼ cup olive oil

1 Tbsp. sherry vinegar

1 tsp. Kosher salt

freshly ground black pepper 

½ cup plain greek yogurt

1 Tbsp. lemon juice

½ Tbsp. honey

 

DIRECTIONS

Prepare your counter with a small bowl, a large bowl and a food processor or blender. prep your veggies:

Tomatoes:

- wash and core the tomatoes.

- chop them up into 1-inch chunks – place half in the processor and half in the large bowl.

Onions:

- peel the onion and cut off the ends.

- chop it up into 1-inch chunks – place half in the processor and half in the large bowl.

Red bell pepper:

- wash and core the pepper.

- chop ¾ of it into 1-inch chunks – place half in the processor and half in the large bowl.

- dice the remaining ¼ into small pieces and add it to the small bowl. 

Cucumber:

- peel and deseed the cucumber.

- chop ¾ of it into 1-inch chunks – place half in the processor and half in the large bowl.

- dice the remaining ¼ into small pieces and add it to the small bowl. 

Also to the processor, add the basil, garlic, olive oil, sherry vinegar, salt and pepper. 

Pulse on high-speed for about 2 minutes, or until the mixture is completely smooth. 

Add the contents of the large bowl [remaining half of large chunks of veg] to the processor and pulse for another 5-10 seconds.

*this time depends on how big of chunks you would like; I prefer chunky so I only do 5 seconds. 

Refrigerate the gazpacho in an airtight container for at least 2, or up to 24 hours, before serving.

*refrigerate the small bowl of garnishes as well!

In a small bowl, whisk together the greek yogurt, lemon juice and honey and refrigerate in an airtight container until ready to use. 

Top each bowl of gazpacho with some of the diced veg garnish and freshly chopped basil leaves

Add a drizzle of the honey-lemon yogurt onto the top of each bowl as well. 

Season with more salt and pepper, if needed, and enjoy!

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