Summer Gazpacho |
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Summer Gazpacho

Courtesy of Chobani 


Chobani Summer Gazpacho RecipeMakes 4 servings.


  • 1 cup Chobani Whole Milk Plain Greek Yogurt
  • 3 cup heirloom tomatoes, halved, de-seeded, ¾" dice
  • 1 cup cucumber, halved lengthwise, de-seeded, ½" dice
  • ½ cup red onion, ½" dice
  • ½ cup red bell pepper, ½" dice
  • 2 tsp. garlic, minced
  • 2 Tbsp. jalapeño, halved, de-seeded, minced
  • 2 Tbsp. parsley leaves, chopped
  • 2 Tbsp. cilantro leaves, chopped
  • 1 Tbsp. oregano leaves, chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. sherry vinegar
  • ½ tsp. Tabasco sauce
  • ¾ tsp. Worcestershire sauce
  • ½ cup tomato juice
  • ¼ cup extra virgin olive oil
  • 2½ tsp. sea salt
  • ¾ tsp. black pepper, ground


  1. Combine all ingredients except for Chobani yogurt in a large container and mix well to combine. Marinate for 20 minutes. Remove 1 cup of the mixture and reserve until well chilled.
  2. Place remaining tomato mixture and ¾ cup Chobani yogurt in a large blender and blend until smooth. Remove from blender and refrigerate until well chilled.
  3. To serve, portion 10 oz. of soup into each bowl and garnish with 2 Tbsp. Chobani yogurt, ¼ cup reserved tomato mixture and a drizzle of olive oil.

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