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A cool and refreshing summer take on traditional tomato gazpacho
lightly peeled and chopped
Yellow bell peppers,
Fresh Serrano pepper,
Large Vidalia onion,
Fresh squeezed lime juice
Plain Greek yogurt
or to taste
Minced scallions and additional minced cilantro,
Place the cucumbers, yellow peppers, Vidalia onion, garlic, Serrano pepper and cilantro in a food processor and grind until smooth.
Transfer to a bowl and add lime juice, yogurt, Agave, salt and pepper. Blend in well and let Place in the ice box for at least a half an hour or overnight.
Spoon into small dishes and serve. Garnish with minced scallions and cilantro and serve.