Creamy Vegetable Gazpacho

Creamy Vegetable Gazpacho pureed with chopped vegetables and fresh dill.

  • PREPARATION TIME: 20 Minutes
  • YIELDS 4 servings


  • 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
Creamy Vegetable Gazpacho


  • Finley dice 4 inches cucumber, 1/4 of red pepper and one scallion for the garnish.
  • 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.
  • Cover and chill thoroughly, at least 30 minutes or overnight.
  • After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables.