Creamy Greek Yogurt Gazpacho

by Jessica on August 29, 2014

Creamy Greek Yogurt Gazpacho |

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 |

Creamy Greek Yogurt Gazpacho

Yield: 6-8 servings


  • 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


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

Creamy Greek Yogurt Gazpacho |

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


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.

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{ 2 comments… read them below or add one }

1 Christine at Cook the Story September 1, 2014 at 10:19 am

I can almost taste the freshness of this soup through my monitor!


2 Becca from It's Yummi! September 1, 2014 at 10:20 am

I love your addition of green peppers to this gazpacho. It looks so refreshing!


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