Green Gazpacho

• INGREDIENTS
• 1/4 cup white wine vinegar
• 2 tablespoons fresh lime juice
• 11/2 cups whole-milk plain Greek yogurt, divided
• 1/2 cup olive oil, plus more for drizzling
• 4 oz. ciabatta or country-style bread, crust removed, bread torn into 1" pieces (about 21/2 cups)
• 1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
• 1 green bell pepper, coarsely chopped
• 4 large tomatillos (about 12 oz.), husked, quartered
• 4 scallions, cut into 1" pieces
• 2 jalapenos, seeds removed, chopped
• 2 garlic cloves, finely grated
• 3/4 teaspoon kosher salt, plus more
• Piment d'Espelette or Hungarian hot paprika (for serving)

1. Whisk vinegar, lime juice, 1 cup yogurt, and 1/2 cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapenos, garlic, and 3/4 tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.
2. Working in batches, puree bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.
3. Whisk remaining 1/2 cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.
4. Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d'Espelette.

ingredients, ubc, lime juice, wholemilk, olive oil, bread, hothouse cucumber, green bell pepper, scallions, jalapeufos, garlic, kosher salt, piment despelette

Taken from www.epicurious.com/recipes/member/views/green-gazpacho-52891821 (may not work)