Photo: White Gazpacho Recipe
Ingredients
- 1/2 cup ice water
- 1 slice firm white bread
- 1 1/4 to 1 1/2 cucumbers, peeled, roughly chopped
- 1/2 yellow pepper, seeded, roughly chopped
- 1 scallion, white part only, roughly chopped
- 1 small clove garlic, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup plain yogurt, for serving
- 1 teaspoon chopped fresh basil, for serving
Directions
Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
Divide the gazpacho among bowls and drizzle with the yogurt and basil.
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By Bartman247
on August 17, 2012
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I also substituted sour cream in for the yogurt and it worked very well. For those citing lack of taste, I used extra scallions, (about 4 and white pepper (approx 1/8 tsp and about 1/2 tsp of salt. Will definitely be making this again.
By Mary Cimino
Charleston, SC
on August 12, 2012
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Very good . I added my yogurt to the soup to make it a little creamier.
By hollysing_11411353
New Hartford, NY
on August 08, 2012
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Thank you for a way to use August cucumbers! After a taste test, I added some dried dill for more flavor. Didn't have a yellow pepper so I used yellow squash. Very refreshing summer soup.
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