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Roasted Red Pepper Greek Yogurt Gazpacho

August 28, 2014 By takeabiteoutofboca 20 Comments

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Soup lovers rejoice! You can enjoy layer upon layer of flavor in soup during the hot summer months. Chilled soups like this Roasted Red Pepper Greek Yogurt Gazpacho are healthy and refreshing, exactly what you want in the perfect summertime recipe.

Roasted Red Pepper Greek Yogurt Gazpacho

I wouldn’t necessarily call myself a soup person. Some people love soup and can eat it every day, all day, anytime, anywhere — but not me. I don’t go out with the intentions of ordering soup, and I rarely make it at home. But every so often, ingredients on a menu will catch my eye and I have no choice but to order soup. It’s definitely something that’ll happen more during the colder months, ESPECIALLY if I’ve gone out of my mind a little and decide to visit my parents in NJ when it’s ten degrees outside. Then you know I’m having soup. Big bowls of piping hot, stick-to-your-ribs, keep-you-warm-and-cozy kind of soup.

But it’s summer and I live in Florida. I don’t want soup. I don’t want to burn the roof of my mouth every time I bring the spoon to my lips. I don’t want a burning sensation sliding down my throat into my stomach with every sip I take. NO FREAKING WAY. (Don’t ask me to compare hot soup to hot coffee; they are NOT the same thing.) If I’m going to have soup, it’s gotta be nice and cool, refreshingly chilled and full of bright colors and flavors. Roasted Red Pepper Greek Yogurt Gazpacho totally hits the spot when you’re craving soup in the summer. This is adapted from the Roasted Red Pepper Gazpacho I made when I attended a Publix Aprons Cooking Class earlier this month. I told you guys I’d be recreating the recipe at home to share with you, so here you are! 

Roasted Red Pepper Greek Yogurt Gazpacho

I used Greek yogurt to thicken up the soup a bit, because if my soup isn’t full of big hunks of veggies, I want it pretty thick and creamy. I also added some crispy chickpeas on top because thick and creamy soup also needs a little crunch. I may not be a huge soup person, but I still have my soup preferences!

Roasted Red Pepper Greek Yogurt Gazpacho

 

5.0 from 2 reviews
Roasted Red Pepper Greek Yogurt Gazpacho
 
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Soup lovers rejoice! You can enjoy layer upon layer of flavor in soup during the hot summer months. Chilled soups like this Roasted Red Pepper Greek Yogurt Gazpacho are healthy and refreshing, exactly what you want in the perfect summertime recipe.
Author: Shaina
Recipe type: Appetizer/Entree
Serves: 2-4
Ingredients
  • 1 7 oz. jar roasted red peppers
  • 1 cup Pomi strained tomatoes
  • ½ cup plain fat free Stonyfield Greek Yogurt
  • ½ cup low sodium vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cilantro, plus more for garnish
  • 3-4 garlic cloves
  • 1 small jalapeño, membrane and seeds removed
  • juice of 1 lemon
  • 2 tbsp chipotle powder
  • ½ tsp sugar
  • Optional topping: crispy chickpeas
Instructions
  1. Combine all ingredients in a deep bowl or container with tall side. Use a immersion blender to pulse until it becomes a smooth, creamy consistency. Chop cilantro and sprinkle over top before serving. Serve cold or at room temperature.
  2. To make the crispy chickpeas, preheat oven to 425 degrees. Drain and rinse chickpeas and toss with 1 tsp garlic powder. Arrange on a baking sheet lined with parchment paper or a silicone baking mat and bake for 20 minutes.
Notes
Adapted from Publix Aprons Cooking School's Roasted Red Pepper Gazpacho
3.2.1311

 

Want to see more chilled soup recipes using Stonyfield greek yogurt? Here you go!
Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Chilled Cucumber and Dill Greek Yogurt Soup from Katie’s Cucina
Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi
 

Disclaimer: This is a sponsored post by Stonyfield Yogurt. As a member of the Clean Plate Club, I participate in monthly challenges to develop an original recipe using Stonyfield yogurt. I receive coupons and/or products to use. As always, all opinions are 100% my own. 

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Filed Under: Entrees Tagged With: chilled soup, gazpacho, Greek yogurt, Soup, stonyfield yogurt

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Comments

  1. Jessica (Savory Experiments) says

    August 28, 2014 at 8:33 am

    This looks amazingly tasty and creamy. Perfect for a hot summer evening when you don’t want a heavy meal. I can’t wait to try it!

    Reply
    • takeabiteoutofboca says

      August 28, 2014 at 1:47 pm

      Thanks, Jessica! It is a little bit on the spicy side, so add the chipotle sparingly and taste as you go.

      Reply
  2. katie says

    August 29, 2014 at 1:00 pm

    Oh wow this looks and sounds so good. Congrats on the new blog design–it looks great!

    Reply
    • takeabiteoutofboca says

      August 29, 2014 at 5:51 pm

      Thanks, Katie!!

      Reply
  3. Becca from It's Yummi! says

    September 1, 2014 at 11:04 am

    Your new blog layout is beautiful, Shaina, and oh my wow… I LOVE roasted red peppers. I can’t wait to try this recipe!

    Reply
    • takeabiteoutofboca says

      September 1, 2014 at 11:18 am

      Thank you so much, Becca! I hope you enjoy the soup =)

      Reply
  4. Christine at Cook the Story says

    September 1, 2014 at 11:08 am

    I love the spicy factor you gave to your soup. I bet it was delicious!

    Reply
    • takeabiteoutofboca says

      September 1, 2014 at 11:18 am

      Thanks, Christine! Gotta have a little spice in your life 😉

      Reply
  5. Christie says

    September 1, 2014 at 11:54 am

    SHAINA! Your gazpacho looks AMAZING! Thank you for linking up with us in our month long #MeatlessMonday linky! I’ve pinned, stumbled, G+d and Tweeted your delicious recipe!

    Reply
    • takeabiteoutofboca says

      September 1, 2014 at 3:44 pm

      Thanks so much, Christie!

      Reply
  6. Michelle @ A Dish of Daily Life says

    September 1, 2014 at 10:13 pm

    I love soups. I’m one of those people that could eat it all the time. I don’t make it a lot in the summer but I think this one can go into fall, don’t you? It’s got lots of my favorites in there! Pinning!

    Reply
    • takeabiteoutofboca says

      September 2, 2014 at 4:17 pm

      I agree, Michelle, this soup would definitely work for fall too.

      Reply
  7. Miz Helen says

    September 2, 2014 at 5:31 pm

    This soup looks fantastic! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

    Reply
  8. Nicole says

    September 3, 2014 at 6:42 pm

    I’ve never actually had gazpacho even though I have a bazillion recipes for it. It looks delicious though. Thanks for joining us at #yuckstopshere! come join us again next week.

    Reply
    • takeabiteoutofboca says

      September 5, 2014 at 1:58 pm

      You should definitely try out one of your recipes, Nicole, it’s delish!

      Reply
  9. Miz Helen says

    September 5, 2014 at 1:32 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
    Come Back Soon,
    Miz Helen

    Reply
    • takeabiteoutofboca says

      September 5, 2014 at 1:55 pm

      Thank you so much, Helen!

      Reply
  10. Christi says

    September 9, 2014 at 3:45 pm

    I’ve been in a soup mood now that the weather’s cooling down a bit. Can’t wait to try this amazing looking soup!

    Reply
    • takeabiteoutofboca says

      September 13, 2014 at 3:25 pm

      Hope you enjoy, Christi!

      Reply

Trackbacks

  1. Butternut Squash Soup with Jumbo Lump Crab and Rosemary Mushrooms - Savory Experiments says:
    August 30, 2014 at 3:24 pm

    […] Peach Soup from Cooking with Books Chilled Tomatillo & Avocado Soup from The Kitchen Prep Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca Chilled Mango Raspberry Soup from It’s Yummi […]

    Reply

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