Chilled Tomato and Yogurt Gazpacho

Chilled Tomato and Yogurt Gazpacho: A Refreshing Summer Delight
Looking for a refreshing and healthy summer soup? Look no further than this chilled tomato and yogurt gazpacho recipe! Packed with fresh vegetables and tangy yogurt, this soup is perfect for a hot summer day.

Ingredients (serves 4):

- 4 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/2 cup plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped

Instructions:

1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Pulse until the vegetables are finely chopped but not pureed.
2. Add the Greek yogurt, olive oil, red wine vinegar, salt, black pepper, cumin, and smoked paprika to the blender. Blend until the soup is smooth and creamy.
3. Transfer the soup to a large bowl and stir in the chopped parsley and cilantro.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the soup is well chilled.
5. Serve the chilled tomato and yogurt gazpacho in bowls, garnished with additional fresh herbs if desired.
Appearance and Taste:
This chilled tomato and yogurt gazpacho is a beautiful bright red color, with flecks of green herbs throughout. The soup is creamy and smooth, with a tangy and slightly spicy flavor that is perfectly balanced by the sweetness of the tomatoes and bell pepper. The soup is refreshing and light, making it the perfect appetizer or light lunch on a hot summer day.
Type of Dish:
Cold Soup
Main Ingredients:
Tomatoes, Yogurt, Cucumber