Description
This refreshing Green Gazpacho Soup is a delightful twist on the traditional tomato-based gazpacho. Packed with vibrant green vegetables and tangy yogurt, it’s a perfect chilled soup for a hot summer day.
Ingredients
Units
Scale
For the Soup:
- 1 1/2 cups plain yogurt
- 1/4 cup virgin olive oil
- 1 tablespoon lemon juice
- 1 jalapeño pepper, seeded and diced
- 1/2 cup chopped green onions
- 2 cups torn bread pieces (hearty bread like whole wheat, sourdough, or homemade crusty bread)
- 2 cups chopped English cucumber
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tomatillos, husked, rinsed, and diced
Instructions
- Prepare the Yogurt Mixture: In a large bowl, whisk together yogurt, olive oil, and lemon juice. Add jalapeño pepper, green onion, and bread, stirring to coat. Let it sit for 10 minutes.
- Blend the Soup: Transfer the yogurt and bread mixture to a blender or food processor. Add cucumber, salt, pepper, sugar, and diced tomatillos. Blend until smooth.
- Serve: Divide the soup into 4 bowls. Top with cooked shrimp, Parmesan, or croutons as desired.
Notes
- This soup tastes best when chilled for at least an hour before serving.
- Adjust the spice level by adding more or less jalapeño pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
