I made this for Sushiman's Mexican Standoff last night and it couldn't have been a bigger hit. As it was a meat meal I left out the yogurt altogether, but did up the carrots quite a bit for body. I also added some very healthy doses of cilantro and parsley. I blended everything together with my immersion blender and we served this up in shot glasses. Superb!
I really enjoyed this soup! I made it exactly as instructed, really loved the spice and texture.
i used parsley, basil, marjoram, and oregano from my garden. also 1/2 vidalia onion, home grown tomatoes, 1/2 of 1 chipolte, this was wonderful, a spicy creamy version of gazpacho.