Green Gazpacho

1. 1

   Whisk vinegar, lime juice, 1 cup yogurt, and 1/2 cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapenos, garlic, and 3/4 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.

2. 2

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

3. 3

   Whisk remaining 1/2 cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

4. 4

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

No additional tips available.