Recipe of the Week: Green Gazpacho

The weather is hot, so why not cool things down with some refreshing gazpacho? This recipe will help to beat the heat while earning up to 856 Points!



  • ¼ cup white wine vinegar
  • 2 tablespoons fresh lime juice (earn 3 Points)
  • 1 ½ cups whole-milk plain Greek yogurt, divided (earn up to 850 Points)
  • ½c up olive oil, plus more for drizzling
  • 4oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)
  • 1medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces (earn 3 Points)
  • 1 green bell pepper, coarsely chopped
  • 4 large tomatillos (about 12 oz.), husked, quartered
  • 4 scallions, cut into 1” pieces
  • 2 jalapeños, seeds removed, chopped
  • 2 garlic cloves, finely grated
  • ¾ teaspoon kosher salt, plus more
  • Piment d’Espelette or Hungarian hot paprika (for serving)


Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead; cover and chill. Mix well before serving.

See full recipe here.

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