Chilled Green Gazpacho

Ingredients

1 large hothouse cucumber, halved lengthwise, deseeded, roughly chopped

1 green pepper, deseeded and roughly chopped

3 large tomatillos, husked and quartered

1 garlic clove, grated

1 jalapeño, seeds removed, roughly chopped

3 scallions, trimmed and roughly chopped

1 1/2 cups sourdough bread, crust removed, cubed

1 1/2 cups 2% plain Greek yogurt, divided

1 tablespoon white wine vinegar

1 tablespoons freshly squeezed lime juice

1 teaspoon kosher salt

1/3 cup, plus 2 tablespoons Extra Virgin olive oil

2 tablespoons milk

1 bunch chives, thinly sliced, for garnish (optional)

smokey paprika, for garnish (optional)

Preparation

Using a kitchen mixer, such as a Cusinart filled with a blade attachment, add the cucumber, green pepper, tomatillos, garlic, jalapeño, scallions and bread. Blend on high for 1-2 minutes till very blended. Add 1 cup yogurt, vinegar, lime juice, salt, 1/3 cup olive oil and pulse to blend.

Chill the gazpacho for at least 1 hour.

To finish the soup, in a small mixing bowl whisk in the remaining 1/2 cup yogurt and milk, mix well to incorporate. Season with salt and pepper to taste. Set aside

To serve, divide the soup among serving bowls. Place a generous dollop of the yogurt-mixture in the soup, use a spoon to slightly swirl the yogurt. Drizzle the raining 2 tablespoons. Garnish with some chopped chives and a dash of smoked paprika.