For those of you still sweltering in the heat of Summer (to my local readers, "What's with the Fall-like temperatures??"), I give you this chilled bowl of light and creamy goodness with a little kick.
If you are a longtime follower, you may recall the Tomato-Based Gazpacho that I posted over two years ago. I like to think of this "white" gazpacho as the flip-flop version. The base of this soup is a combination of cucumbers and yogurt and the garnish is the tomato-based salsa.
I use plain low-fat yogurt; not greek, and regular garden cucumbers; not English. I use 1-2 jalapeños depending on the heat. (Jalapeños can be as mild as a green pepper or hot as blazes.) The salsa calls for white wine vinegar rather than the lime juice in a more traditional salsa. I also use a large shallot in lieu of a yellow onion. It has a milder flavor and I think the flavor marries nicely with the vinegar and cucumber flavors.
A bowl of this gazpacho is like the contents of your harvest basket after a stroll through your late Summer garden. The flavors and aromatics present offer a new experience with each spoonful, so make some and get veggie with it!
Chilled Cucumber Gazpacho
For the Salsa
4 large plum tomatoes, quartered, seeded, and finely diced
1 large shallot, finely diced
3 Tablespoons minced fresh cilantro
2 Tablespoons white wine vinegar
Kosher salt to taste
For the Gazpacho
4 medium cucumbers (about 2 pounds), peeled, seeded, and chopped
1-2 jalapeños, seeded, and chopped
2 cloves garlic, chopped
2 cups plain yogurt
1/2-1 cup chicken broth