Ingredients:
4 cups chopped ripe tomatoes ( about 4 medium)
1 cup cucumbers, peeled, finely diced
1 large red bell peppers, finely diced ( or green)
1/2 cup sweet onions, finely diced ( or green onions)
1/4 cup celery, finely diced
2 radishes, finely chopped
1/2 serrano chilies, minced ( optional, for those that like heat)
1/4 cup chopped mixed fresh herbs ( basil, tarragon and or or chives)
1 large garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh ground pepper
1/8 teaspoon crushed saffron threads ( I substitute marigold leaves)
2 cups water
3/4 cup tomato juice ( or V-8)
1 tablespoon balsamic vinegar ( or sherry or red wine)
1 tablespoon extra virgin olive oil
1/2 cup plain yogurt
1 medium garlic cloves, finely minced
1 teaspoon fresh lime juice ( or lemon)
1/4 teaspoon ground cumin
Directions:
In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
Note:.
Remove the veins and seeds in the serrano chile for a milder flavor.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.