Gazpacho with Cilantro Greek Yogurt


This is no soup season…humidity and heat make it a bit painful to eat simmering soup.  While it may not be soup season, it is definitely the season of fresh veggies.  Whether you get your bright produce from your own backyard garden, local farmer’s market, or simply from the grocery store, now is the season to truly enjoy the fresh flavors of summer veggies.  While it may not be hot soup season, one of my favorite ways to use my summer produce is in a cold refreshing gazpacho.

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  • 12 on the vine tomatoes, chopped
  • 1 jalapeno pepper, cut in half, seeds removed
  • 1 red bell pepper, chopped, seeds removed
  • 1 medium cucumber, peeled
  • 1 medium red onion, peeled and chopped
  • 3 cloves of garlic, peeled
  • 4 cups of tomato juice
  • 1 bunch of cilantro, chopped
  • 6 oz of plain, fat free, Greek yogurt
  • Servings: 12
  • Difficulty: easy


  • Place all the veggies, except the cilantro and half the jalapeno in the food processor
  • Pulse until everything is blended smooth
  • Place in a large pot or mixing bowl and add tomato juice,  chill at least 2 hours
  • Rinse the food processor and blend Greek yogurt, cilantro, and remaining jalapeno until chopped and blended with yogurt
  • Top gazpacho with the Greek yogurt and enjoy!


  • Calories:  73
  • Carbohydrates:  29 grams
  • Fat:  1 gram
  • Protein:  3 grams


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