Ingredients

1/4 cup white wine vinegar

2 tablespoons lime juice

1 1/2 cups whole milk plain Greek yogurt, divided

1/2 cup olive oil plus a bit more

4 ounces ciabatta or country-style bread, crust removed, torn into 1 inch pieces, about 2 1/2 cups

1 medium English hothouse cucumber, halved, seeds removed, cut into large pieces

1 green pepper, coarsely chopped

4 large tomatills (12 ounces) husked and quartered

4 scallions, cut into 1 inch pieces

2 jalajenos, seeds removed, chopped

2 garlic cloves, finely grated

1 teaspoons kosher salt, plus more

Hungarian or smoked paprika for serving

Preparation

  1. Whisk vinegar, lime juice, one cup yogurt and 1/2 cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalajenos, garlic and half of salt and toss to coat. Cover and put in the fridge for at least 4 hours.
  2. Working in batches, puree bread and vegetable mixture in a blender until very smooth. Transfer to a large bowl and season with more salt.
  3. Whisk remaining yogurt in a small bowl, thinning with more oil a little at a time, until the consistency of heavy cream.
  4. Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with the paprika.