Creamy Gazpacho
By: annick April 06, 2018

A go-to summer meal in a glass, a yogurt fruit smoothie. The yogurt provides the protein to make it feel substantial, while the fruit makes it sweet, and plenty of ice keeps it cold.


1 large tomato (about 1/2 pound), cored and roughly chopped
3/4 cup (6 ounces) plain yogurt, nonfat, lowfat, or regular
2 tablespoons extra virgin olive oil, plus extra for drizzling
10 basil leaves
1 clove of garlic, roughly chopped
1 scallion (white and light green parts), roughly chopped
1/2 jalepeno pepper, cored and minced
2 ice cubes
1 teaspoon kosher salt
1 teaspoon red wine vinegar, more to taste
Ground black pepper to taste.


Place tomatoes, yogurt, olive oil, 6 basil leaves, garlic, scallion, jalepeno, ice cubes, salt, vinegar, and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, as necessary.

Pour the soup into two bowls and garnish with olive oil and the remaining four basil leaves.

Give it a good grind of fresh pepper.

Servings: 2
Main Ingredient: Tomatoes
Categories: soup,