Creamy Gazpacho
Creamy Gazpacho

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: less than 15 minutes
  • Prep: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 209kcal (10%)
  • 610mg (25%) Sodium
  • 12g Carbs
  • 2g Fiber
  • 17g (26%) Fat
  • 4g (19%) Saturated Fat
  • 8g Sugars
  • 5g Protein
  • 139mg (14%) Calcium
  • 1mg (4%) Iron
209kcal (10%)610mg (25%)12g2g17g (26%)8g5g4g (19%)
This creamy gazpacho recipe saves time by using a blender instead of chopping. Serve this easy meal with toasted baguette.


  • 1 large tomato (about 1/2 pound), cored and roughly chopped
  • 1 roasted pepper, rinsed
  • 3/4 cup (6 ounces) plain yogurt

  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 10 basil leaves

  • 1 clove of garlic, roughly chopped

  • 1 scallion (white and light green parts), roughly chopped
  • 2 ice cubes

  • 1 teaspoon kosher salt
  • 2 pinch red pepper flakes
  • Ground black pepper to taste
  • Kosher salt



Place tomatoes, pepper, yogurt, olive oil, 6 basil leaves, garlic, scallion, ice cubes, salt, red pepper flakes, vinegar and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, as necessary.

 Pour the creamy gazpacho into two bowls and garnish with olive oil and the remaining four basil leaves. Give it a good grind of fresh pepper.


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