Green Gazpacho

Name: Green Gazpacho
Ingredients: 1/4 cup white wine vinegar; 2 tablespoons lime juice; 1 1/2 cups whole milk plain Greek yogurt, divided; 1/2 cup olive oil plus a bit more; 4 ounces ciabatta or country-style bread, crust removed, torn into 1 inch pieces, about 2 1/2 cups; 1 medium English hothouse cucumber, halved, seeds removed, cut into large pieces; 1 green pepper, coarsely chopped; 4 large tomatills (12 ounces) husked and quartered; 4 scallions, cut into 1 inch pieces; 2 jalajenos, seeds removed, chopped; 2 garlic cloves, finely grated; 1 teaspoons kosher salt, plus more; Hungarian or smoked paprika for serving

13 ingredients

4 steps

Ingredients

1/4 cup white wine vinegar
2 tablespoons lime juice
1 1/2 cups whole milk plain Greek yogurt, divided
1/2 cup olive oil plus a bit more
4 ounces ciabatta or country-style bread, crust removed, torn into 1 inch pieces, about 2 1/2 cups
1 medium English hothouse cucumber, halved, seeds removed, cut into large pieces
1 green pepper, coarsely chopped
4 large tomatills (12 ounces) husked and quartered
4 scallions, cut into 1 inch pieces
2 jalajenos, seeds removed, chopped
2 garlic cloves, finely grated
1 teaspoons kosher salt, plus more
Hungarian or smoked paprika for serving

Directions

1

1. Whisk vinegar, lime juice, one cup yogurt and 1/2 cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalajenos, garlic and half of salt and toss to coat. Cover and put in the fridge for at least 4 hours.
2

2. Working in batches, puree bread and vegetable mixture in a blender until very smooth. Transfer to a large bowl and season with more salt.
3

3. Whisk remaining yogurt in a small bowl, thinning with more oil a little at a time, until the consistency of heavy cream.
4

4. Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with the paprika.