Name: Green Gazpacho
Yield: 6 Servings
Ingredients: ¼ cup white wine vinegar; 2 tablespoons fresh lime juice; 1½ cups whole-milk plain Greek yogurt, divided; ½ cup olive oil, plus more for drizzling; 4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups); 1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces; 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)

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Alex Lau

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

Recipe notes