Yogurt gazpacho
4 servings
60 minutes
Yogurt gazpacho is a refreshing and light cold soup inspired by classic Spanish gazpacho but with a refined dairy twist. Its roots trace back to Andalusian cuisine, where gazpacho is traditionally made from vegetables, olive oil, and vinegar. The addition of yogurt makes the flavor soft, velvety, and unusual, mellowing the sharpness of garlic and the richness of fresh vegetables. The soup is perfect for a hot summer day — served chilled with parsley ice cubes for elegance and extra freshness. Yogurt gazpacho can be served as a standalone dish or a light appetizer before the main course. The wonderful combination of sweet red pepper, juicy tomatoes, crunchy cucumber, and aromatic herbs makes it a gastronomic delight that can surprise and please any gourmet.
1
Prepare to freeze the shaped ice in advance. Place a small sprig of parsley in each cavity, then fill with water and put in the freezer.
- Parsley: 1 bunch
2
Wash and dry all vegetables. Remove seeds and stems from the pepper, and chop finely. Peel cucumbers, remove seeds, and cut into small cubes. Chop all greens finely. Peel garlic and crush it in a garlic press. Blanch tomatoes in boiling water, peel them, and cut into cubes.
- Red sweet pepper: 1 piece
- Cucumbers: 1 piece
- Spring onion: 3 stems
- Dill: 0.5 bunch
- Cilantro: 0.5 bunch
- Garlic: 2 cloves
- Tomatoes: 2 pieces
3
Put all prepared ingredients in a blender and blend until smooth. Then season with salt and pepper to taste and add chilled yogurt, blend again. Place the gazpacho in the refrigerator for two to three hours.
- Yoghurt: 1 l
- Ground black pepper: to taste
- Salt: to taste
4
Before serving, pour the gazpacho into bowls and add one or two ice cubes with parsley to each.
- Parsley: 1 bunch
