Chilled Cucumber Gazpacho
4 large plum tomatoes, quartered, seeded, and finely diced
1 large shallot, finely diced
3 Tablespoons minced fresh cilantro
2 Tablespoons white wine vinegar
4 medium cucumbers (about 2 pounds), peeled, seeded, and chopped
1-2 jalapeños, seeded, and chopped
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.
Printed from thegalleygourmet.net