Modern Gazpacho Recipe

Name: Modern Gazpacho Recipe
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 5 pieces Tomato (5 large tomatoes (or 4 cups tomato juice)); 1 piece Cucumber (1 cucumber (6")); 1 piece Red Bell Pepper (1 sweet red bell pepper); 1 piece Jalapeño (1 green jalapeno pepper); 2 pieces Scallion (2 scallions); 1 clove Garlic (1 clove garlic); 1 cup Yogurt (1 cup plain yogurt); 1 tsp Honey (1 teaspoon honey); 0 pieces Table Salt (Salt and pepper to taste); 4 pieces Basil (4 large fresh basil leaves); 2 tsp Extra Virgin Olive Oil (2 teaspoons high quality extra virgin olive oil); 0 pieces Croutons (croutons)

Modern Gazpacho Recipe - Appetizer,Dinner,Lunch,Side Dish,Soups And Stews,Vegetable (American)

20 minAmerican

Servings2

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Pescatarian
Egg Free

Steps

1Prep. Cut the stem end off the tomatoes and, standing over the trash can, squeeze out the seeds. Chop the rest into bite size chunks. Peel the cucumber, slice in half lengthwise, with a teaspoon scoop out the seeds and discard them. Core, seed, and chop the bell pepper. Core the jalapeno, remove ribs and seeds, then chop into small bits. Chop the scallion. Mince the garlic as small as possible.
2In a bowl with a lid, mix the yogurt, honey, and S&P thoroughly, and then add the chopped vegetables. Salt and pepper to taste. Cover and refrigerate for an hour or two to chill and for the flavors to marry. Do not keep it in the fridge more than 6 hours or so or the tomatoes and cukes will get mushy.
3Serve. Just before serving, taste it and adjust the salt and pepper. Take the basil leaves and roll them into a cigar. Then chop the cigar widthwise making thin streamers called chiffonade. When you serve, scoop the soup into bowls, and top with the basil and croutons. Then drizzle a thin stream of fresh olive oil across the top, about a teaspoon per bowl.