Chilled Green Gazpacho
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)
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.