Creamy Gazpacho - Recipe

July 02, 2003

Creamy Gazpacho

(Preparation 15 minutes)

  • 2 cups cucumber, peeled, seeded and finely diced

  • 3 scallions, chopped

  • 1/2 cup fresh parsley, chopped

  • 1/2 jalapeno pepper, seeded and chopped

  • 2 cloves garlic

  • 1/2 teaspoon salt

  • 1/2 teaspoon fresh ground black pepper

  • 2 tablespoons lemon juice

  • 2 cups tomato-based vegetable juice

  • 1 cup plain yogurt

  • 1 orange bell pepper, seeded and finely diced

  • 1 yellow bell pepper, seeded and finely diced

  • 2 medium tomatoes, seeded and finely diced

  • Additional plain yogurt and parsley sprigs for garnish

Combine 1 cup cucumber, scallions, parsley, jalapeno pepper, garlic, salt, pepper and lemon juice in a food processor and pulse until well chopped.

Add the vegetable juice and yogurt, then pulse until ingredients are well blended. Take care not to over-process. There still should be small bits of vegetable in the soup.

Transfer the mixture to a large soup bowl, and add remaining ingredients. Stir well and season to taste with additional salt and pepper. Chill for 1 hour.


Garnish with a dollop of plain yogurt and fresh parsley.

Serves 4.

The Herald-Mail Articles