Creamy Vegetable Gazpacho

Creamy Vegetable Gazpacho pureed with chopped vegetables and fresh dill.

  • 20 Minutes
  • 4 servings
  • PRINT
Creamy Vegetable Gazpacho
Ingredients
  • 1 cup Oikos® Greek 0% Plain Yogurt
  • 3 Plum Tomatoes
  • 1 seedless Cucumbers
  • 1 Red Pepper
  • 4 Scallions
  • 1 x 5.5 0z. can Vegetable Juice
  • Dash Hot Sauce
  • 5-6 sprigs Fresh Parsley
  • Kosher Salt
Directions
  1. Finley dice 4 inches cucumber, 1/4 of red pepper and one scallion for the garnish.
  2. Puree the remaining tomato, cucumber, scallion, and pepper in a food processor or blender along with the vegetable juice, yogurt and parsley until fairly smooth but with some texture remaining. Season the soup to taste with salt and hot sauce.
  3. Cover and chill thoroughly, at least 30 minutes or overnight.
  4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables.