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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.
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!
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!
- 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
- 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.
- 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.
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.
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!
Thanks, Jessica! It is a little bit on the spicy side, so add the chipotle sparingly and taste as you go.
Oh wow this looks and sounds so good. Congrats on the new blog design–it looks great!
Thanks, Katie!!
Your new blog layout is beautiful, Shaina, and oh my wow… I LOVE roasted red peppers. I can’t wait to try this recipe!
Thank you so much, Becca! I hope you enjoy the soup =)
I love the spicy factor you gave to your soup. I bet it was delicious!
Thanks, Christine! Gotta have a little spice in your life
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!
Thanks so much, Christie!
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!
I agree, Michelle, this soup would definitely work for fall too.
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
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.
You should definitely try out one of your recipes, Nicole, it’s delish!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon,
Miz Helen
Thank you so much, Helen!
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!
Hope you enjoy, Christi!