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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
- 1/2 cup plain fat free Stonyfield Greek Yogurt
- 1/2 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
- 1/2 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.
