Creamy Greek Yogurt Gazpacho

by Jessica on August 29, 2014

Creamy Greek Yogurt Gazpacho | http://mybakingheart.com

In the hopes that I don’t jinx the weather in the next few weeks, I’m going to be completely honest and say that we’ve had a pretty mild summer here in North Texas. Sure, there’ve been a few days here and there where it was sticky hot and you couldn’t breathe when you stepped foot outside; however, in the grand scheme of “summer”, it’s been pretty nice. This isn’t to say that I’d spend my days relaxing outdoors (I love my A/C, after all). And when it comes to cooling off, I can’t think of anything better than a chilled soup. Especially when creamy Greek yogurt is involved!

This is one of the easiest soups I’ve ever made. Whether you use a blender, food processor or immersion blender, you’ll get the job done in a heartbeat. The veggies and spices transport me to a Mexican restaurant and I feel like I’m eating a bowl of smooth salsa. Just pass the chips!

Creamy Greek Yogurt Gazpacho | http://mybakingheart.com

Creamy Greek Yogurt Gazpacho

Yield: 6-8 servings

Ingredients

  • 2 lbs ripe tomatoes—peeled, seeded and coarsely chopped, or one 28-ounce can best-quality plum tomatoes, chopped
  • 1 md onion, coarsely chopped
  • 1 md English cucumber, peeled
  • 1/2 green bell pepper, coarsely chopped
  • 1/2 red bell pepper, coarsely chopped
  • 2 scallions, coarsely chopped
  • 3 garlic cloves
  • 3 tbsp balsamic vinegar
  • 1 tsp ground cumin
  • 1/2 to 1 c Stonyfield Organic nonfat Greek yogurt, plain
  • Kosher salt & freshly-ground black pepper
  • Cherry tomatoes & chopped cilantro, for garnish

Instructions

In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions and garlic. Working in 2-cup batches, whirl the mixture in a blender until pureed. Return the mixture to the bowl and stir in the vinegar, cumin and yogurt. Season salt and black pepper, to taste.

Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or for up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with cherry tomatoes and/or chopped cilantro, if desired.

Adapted from: Food & Wine

http://mybakingheart.com/2014/08/29/creamy-greek-yogurt-gazpacho/

Creamy Greek Yogurt Gazpacho | http://mybakingheart.com

Click over to the blogs of my fellow Clean Plate Club members for several more yummy Chilled Soup recipes!

Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Chilled Cucumber and Dill Greek Yogurt Soup from Katie’s Cucina
Chilled Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi

Signature

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

{ 2 comments }

Citrusy Kale Salad | http://mybakingheart.com #BlakesPairing

If you participate in Community Shared Agriculture (or CSA, for short), then I’m extremely jealous of you. Seeing photos of the colorful bounty that arrives on the doorsteps of my friends, tends to get me a little green. Having a CSA share and living in the middle of nowhere isn’t as compatible as you’d think. And as Summer comes to an end, I know those lucky friends of mine would like to use up the remainder of their fruits and veggies. So, the amazing folks at Blake’s All Natural Foods, a four-generation, family-owned business out of New Hampshire, have come up with a great way to do just that!

Since Blake’s All Natural meals are gluten-free, organic and made from scratch, they asked me to create a side salad that would pair perfectly with their new flavors. And this salad? It’s one of my new favorites. I originally had a version of this Citrusy Kale Salad at a bridal shower and fell in love. The hostess didn’t have a recipe, so I came up with the one below on the fly. It’s tart, tangy and sweet, lending itself just perfectly to the earthy flavors of the kale. I devoured it alongside Blake’s new Chicken & Dumplings meal, and then had a second helping. Don’t judge.

Citrusy Kale Salad | http://mybakingheart.com #BlakesPairing

Citrusy Kale Salad

Yield: 4 servings

Ingredients

  • Zest and juice from 1 lg navel orange
  • 1-1/2 tbsp white-wine vinegar
  • 1/4 tsp Kosher salt, or to taste
  • 1/4 tsp freshly-ground black pepper
  • 3 tbsp extra-virgin olive oil
  • 6 c chopped kale leaves
  • 1/4 c sliced, toasted almonds

Instructions

Grate zest from orange then squeeze about 2 tablespoons of juice into a large bowl. Whisk vinegar, salt, pepper and oil into the orange juice mixture, until combined well. Add kale and almonds to vinaigrette and toss to combine. Cover and chill for 15 minutes before serving to allow flavors to develop.

http://mybakingheart.com/2014/08/27/citrusy-kale-salad-with-blakes-all-natural-meals/

Available at Target, Blake’s All Natural Foods offers a meal for everyone. Along with their new flavors Chicken & Dumplings, Tater Topped Hot Dish, Meatloaf Dinner Casserole, Chicken Dinner Casserole, Chicken Noodle Casserole and Tuna Noodle Casserole, they also offer a Chicken Pot Pie, Shepherd’s Pie, Garden Vegetable Pie, and several Macaroni & Cheese variations.

Want to try them for yourself? Just follow the prompts below and you’ll be entered to win five free meals! Giveaway ends September 2nd, 2014 at 12am CST.

a Rafflecopter giveaway

Citrusy Kale Salad | http://mybakingheart.com #BlakesPairing

Signature

Disclosure: This is a sponsored opportunity with Blake’s All Natural Foods and compensation was provided in the form of product; however, the photography & opinions expressed herein are solely those of the author.

{ 2 comments }

Summer Grillin’ with Red Gold

August 10, 2014

Red Gold is bringing several easy & delicious Summer Grilling Recipes to the table this Summer. From the Spicy Tomato Burger above to the Caribbean Chicken Burger and Goat Cheese-Stuffed Portobello Mushroom Burger, everyone’s taste is accompanied for. And it’s a breeze to upgrade your burgers. Just by mixing in a variation of Red Gold’s […]

Read the full article →

Bon Appetit: An Homage to Julia Child

August 1, 2014

Check out Bon Appétit: An Homage to Julia Child by Jessica at Foodie.com It’s no secret that I began my blogging journey with a love of baking. My grandmother and mother, the two most important women in my life, created that love in me many years ago. However, once I started adding recipes to my […]

Read the full article →

Roasted Corn Salsa & Grilling with OXO!

July 24, 2014

With summer in full swing and the temperatures heating up, I’m finding that we’re spending more and more time around the grill. We’re big fans of grilling the norm: steaks, chicken, vegetables (and even grilled pizza!), so whenever OXO offered to send over new tools to help out in the grilling process, we were all […]

Read the full article →

Snickerpoodles & Duke’s 1st Birthday!

July 8, 2014

Just last week, our sweet little boy celebrated his first birthday. And if you saw his birthday portrait that I posted on Instagram, you’re probably thinking, “He’s not so ‘little’ anymore!” We’ve enjoyed this year of firsts and are blessed with his adorable smiles, loving personality and eagerness to learn. He really is a wonderful […]

Read the full article →

I Scream, You Scream, It’s All About the Ice Cream!

July 1, 2014

Check out I Scream, You Scream, It's All About the Ice Cream by Jessica at Foodie.com When I think of Summer, I think of ice cream. Crunchy waffle cones with double the scoops, frosty bowls full of homemade vanilla, drizzled with hot fudge and colorful sprinkles, or chilled glasses topped with fizzy soda for a […]

Read the full article →

Celebrate National Strawberry Shortcake Day with Driscoll’s & Dorie Greenspan!

June 13, 2014

If you love strawberry shortcake as much as I do, then tomorrow is a special day for us. June 14th is officially National Strawberry Shortcake Day! And the folks at Driscoll’s have asked Dorie Greenspan to create an incredible shortcake recipe to celebrate! If you saw the photo I posted last month, you might remember […]

Read the full article →

Glazed Carrots with Dill

June 11, 2014

When I think back to family gatherings spent at my grandmother’s house, there were a lot of people sitting around the dinner table. Like a number of other families around the world, there were so many of us that we had a second table set up in the kitchen. And as we grew older, the […]

Read the full article →

Mexicali Grain Salad & a Bob’s Red Mill Giveaway!

June 6, 2014

Summer is the perfect time for grain salads. And if you’ve never tried one, then you’re definitely missing out. Not only are they super-healthy for you and something totally out of the norm, but they taste amazing. With all of the grains that Bob’s Red Mill has to offer, you’ll never eat the same salad […]

Read the full article →