my all time favorite gazpacho recipe

I know. I know. It's a lot of chopping. Please. Just make it. You'll be happy you did.

Yogurt Gazpacho from A Good Day for Soup by Jeannette Ferrary and Louise Fiszer

2 cloves garlic, minced

1 cucumber, peeled, seeded and chopped

1/2 small sweet onion, chopped

4 ripe tomatoes, chopped

1 red or yellow bell pepper, seeded and chopped (I prefer the yellow for color)

1 jalapeno pepper, seeded and chopped

2 T fresh lime juice

1/4 c. olive oil

a dash of cumin

1/2 t. crushed red pepper flakes

1/4 c. fresh cilantro leaves

2 c. tomato juice

1 c. plain yogurt

salt and pepper to taste

In a large bowl, combine garlic, cucumber, onion, tomatoes, peppers, lime juice, oil, cumin, red pepper flakes and cilantro. Stir well and let stand about 1 hour. Puree half the mixture with tomato juice in a blender or food processor. Return to bowl with remaining half and stir well. Stir in yogurt. Cover and chill. Salt and pepper to your liking just before serving.

serves 6