This green gazpacho is creamy and full of flavor. Packed with roasted tomatillos, cucumber, peppers, herbs, and Brooklyn Grange hot sauce, this is the perfect dish to cool you off on a hot, summer day.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a reusable mat. Prepare the croutons by combining the bread, olive oil, salt and pepper in a medium bowl. Toss to coat the bread entirely and spread on the prepared baking sheet in a single layer.
Bake croutons for 15-20 minutes, until crisp and golden. The croutons will harden as they cool, so try not to let them get too firm in the oven. Remove from the oven and set croutons aside on a plate to cool.
Carefully position an oven rack on the highest level and turn the heat up to broil. Arrange tomatillos on the same parchment-lined baking sheet and broil for 7-10 minutes, until softened with a bit of char on the skin. Remove from the oven and set aside to cool.
Place all of the gazpacho ingredients up to and not including the yogurt, into the bowl of a food processor or high-powered blender. Pulse mixture until ingredients are finely chopped. Now process the gazpacho until smooth, stopping occasionally to scrape down the sides of the bowl and to taste for salt, additional hot sauce, or vinegar.
Once smooth, add the yogurt to the gazpacho and run the food processor until everything is combined. Season to taste once again.
Store the gazpacho in an air-tight container or jar in the fridge and let chill for at least 4 hours before serving.
To serve, top chilled gazpacho with homemade croutons and a drizzle of olive oil.
The Brooklyn Grange green hot sauce I use here is more flavorful than super spicy, I highly recommend it, but definitely use whatever you have on hand. Just remember to adjust the spice from the peppers accordingly.