Green Gazpacho

By nancytripp

Ingredients

• white wine vinegar
• fresh lime juice
• whole-milk plain Greek yogurt, divided
• olive oil, plus more for drizzling
• oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2 1/2 cups)
• medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
• green bell pepper, coarsely chopped
• large tomatillos (about 12 oz.), husked, quartered
• scallions, cut into 1” pieces
• jalapeños, seeds removed, chopped
• garlic cloves, finely grated
• kosher salt, plus more
• Piment d’Espelette or Hungarian hot paprika (for serving)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

DO AHEAD: Gazpacho can be made 1 day ahead; cover and chill. Mix well before serving.