Yellow Pepper and Yogurt Gazpacho with Cucumber
A chilled Spanish-style gazpacho blending sweet yellow peppers and creamy yogurt for a cool summer soup with a crisp cucumber bite. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs plain Greek yogurt, garlic clove, minced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 3 cups) yellow bell peppers, chopped
- 1 cup plain Greek yogurt
- 1 medium (about 1 cup) cucumber, peeled and chopped
- 1 clove garlic clove, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a blender, combine 3 cups chopped yellow bell peppers, 1 cup plain Greek yogurt, 1 cup peeled and chopped cucumber, 1 minced garlic clove, 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Blend on high speed for 2-3 minutes until the mixture is very smooth. Add 1/2 cup cold water to thin the soup to your desired consistency, blending again briefly.
- Step 3: Chill the gazpacho in the refrigerator for at least 1 hour to let flavors meld and serve cold with a drizzle of olive oil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yellow Pepper and Yogurt Gazpacho with Cucumber take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yellow Pepper and Yogurt Gazpacho with Cucumber?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain greek yogurt from drying out.
Can I substitute ingredients in Yellow Pepper and Yogurt Gazpacho with Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yellow Pepper and Yogurt Gazpacho with Cucumber for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Yellow Pepper and Yogurt Gazpacho with Cucumber vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
