Yogurt Tomato Gazpacho
Pane-Bistecca
This yogurt tomato soup is very easy and quick to make. It’s a great way to impress your guests!
Gazpacho is a cold soup, and cold soups are especially popular in the summer. In Spain, traditional gazpacho is made with tomatoes, but there are many other types of cold soups. I’ve already shared a few on my blog.
Gazpacho Andaluz
Cold Pea Soup
Col Avocado Soup
The yogurt makes this tomato soup very creamy, and we really enjoyed it! You can also turn it into shots for parties, as the soup is ready in no time! Especially now, with temperatures hitting 35 degrees, a little shot like this is very refreshing. Of all my cold soups, this is probably the simplest and quickest! It’s well worth giving this yoghurt gazpacho a try!
Gazpacho is a cold soup, and cold soups are especially popular in the summer. In Spain, traditional gazpacho is made with tomatoes, but there are many other types of cold soups. I’ve already shared a few on my blog.
Gazpacho Andaluz
Cold Pea Soup
Col Avocado Soup
The yogurt makes this tomato soup very creamy, and we really enjoyed it! You can also turn it into shots for parties, as the soup is ready in no time! Especially now, with temperatures hitting 35 degrees, a little shot like this is very refreshing. Of all my cold soups, this is probably the simplest and quickest! It’s well worth giving this yoghurt gazpacho a try!
Ingredients
1 Garden Cucumber
½ yellow Bell Pepper
4 Beef Tomatoes
500 g Natural Yoghurt, full fat
½ Onion
2 Garlic cloves
2 tbsp grape balsamic vinegar or regular balsamic vinegar
Salt and Pepper
Chili
40 ml Olive Oil
8 Cherry Tomatoes
Sprouts
Arbeitsschritte
1
Step 1
Cut ¼ of the cucumber into very small cubes, cut ¼ of a tomato into small cubes as well, mix both in a small bowl, and set aside for garnish.
2
Step 2
Place the rest of the cucumber, bell pepper, onion, garlic, and beefsteak tomatoes (seeded) into the blender, add 1 tsp salt and the balsamic vinegar, and let it sit for 10 minutes.
3
Step 3
Add the olive oil and yogurt and purée. Season well! If desired, strain the mixture through a sieve. Refrigerate for at least 1 hour.
4
Step 4
To serve, divide among 4 cups and garnish with the reserved diced vegetables, halved cherry tomatoes, and sprouts.
Notes
Quick and easy!
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