Tuesday, June 23, 2009

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


  1. Shari- I made your gazpacho for dinner tonight and it was wonderful! It's so fresh and boldly flavored- I love it. Thanks a bunch!

  2. So glad you liked it Cortney. Don't you love the yogurt addition?


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