I love love love love love gazpacho.
While studying abroad in Granada, Spain, my host family made the traditional tomato variety all the time. It was so refreshing. Which was good because there were several occasions I might have been sitting on a street corner, slightly under the weather due to too many sangrias…like in this photo I unearthed while packing yesterday:
While eating at Curate during my last trip to Asheville, I ordered their Ajo Blanco, or White Gazpacho, which was insane–chilled almond and garlic soup with cucumber.
I recently threw together a green gazpacho here at home. I’ve seen similar recipes around, but I made this one up. So easy. All the ingredients are to taste and texture, so just keep adding until it’s just right for you.
cucumber, seeds removed
baby spinach leaves
chopped fresh basil, dill, mint, and cilantro
couple heaping spoonfuls of greek yogurt (2% fat or full fat)
clove or two of garlic
kosher salt + coarsely ground black pepper
splash(es) of red wine or sherry vinegar
extra virgin olive oil
ice cold water
Throw all ingredients except for the oil into a blender or food processor. Be conservative on the amount of water you add in at first. You can always add more if needed. Blend. It should have the consistency similar to a smoothie. With blender or food processor running, begin to slowly drizzle in olive oil. This adds richness. I suggest maybe 1/4 cup for a blender full of soup. If the soup is still too thick for your liking, add more water.
Refrigerate for a few hours, season to taste, and then garnish with more fresh herbs.