Chilled Cucumber Gazpacho

serves 6

For the Salsa

4 large plum tomatoes, quartered, seeded, and finely diced

1 large shallot, finely diced

3 Tablespoons minced fresh cilantro

2 Tablespoons white wine vinegar

Kosher salt to taste

For the Gazpacho

4 medium cucumbers (about 2 pounds), peeled, seeded, and chopped

1-2 jalapeños, seeded, and chopped

2 cloves garlic, chopped

2 cups plain yogurt

1/2-1 cup chicken broth

In a medium bowl, combine the tomatoes, shallot, cilantro, and vinegar, and toss. Season the salsa to taste with salt and refrigerate it. (Salsa will keep 3 days in the refrigerator.) 

In a blender, add half of the cucumbers, half of the chiles, half of the garlic, and one cup of the yogurt, and blend until smooth.  Transfer the mixture to a large bowl and repeat with the remaining ingredients. Stir together both batches and add 1/2 cup of the broth.  Thin, using up to another half cup to desired consistency. Season to taste with salsa, and chill for at least 30 minutes and up to 3 days.

Divide the soup among the chilled bowls and garnish each serving with a couple spoonfuls of the salsa and a drizzle of the olive oil.

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