Sort ingredients
pincottk
QR Code
Listen
Pdf
Cut the cucumber in half, and then chop half of the cucumber and place in a large bowl. With the remaining half cut into small pieces for garnishes and set aside.
Cut the bell pepper in half, chopping one half and placing in the large bowl. And cutting the remainder into small pieces for garnish and setting aside.
Add the chopped tomatoes into the bowl and mix together with shallots, garlic, vinegar and 1 tablespoon of kosher salt. Let stand for up 20-30 minutes.
Place chopped ingredients and the liquid in the bowl into a blender. Add the oil and yogurt. Puree until smooth.
Taste and season with salt and pepper, possibly adding a few more dashes of vinegar.
If you prefer the texture to be silky, strain through a mesh sieve.
Store in the fridge for 1 hour before serving.
Divide gazpacho among bowls. Top with cherry tomatoes, cucumbers, and bell peppers. Add chopped chives, a drizzle of olive oil and flaky salt.