Makes 4 servings.

Ingredients:

• 1 cup Chobani Whole Milk Plain Greek Yogurt
• 3 cup heirloom tomatoes, halved, de-seeded, ¾” dice
• 1 cup cucumber, halved lengthwise, de-seeded, ½” dice
• ½ cup red onion, ½” dice
• ½ cup red bell pepper, ½” dice
• 2 tsp. garlic, minced
• 2 Tbsp. jalapeño, halved, de-seeded, minced
• 2 Tbsp. parsley leaves, chopped
• 2 Tbsp. cilantro leaves, chopped
• 1 Tbsp. oregano leaves, chopped
• 2 Tbsp. lemon juice
• 1 Tbsp. sherry vinegar
• ½ tsp. Tabasco sauce
• ¾ tsp. Worcestershire sauce
• ½ cup tomato juice
• ¼ cup extra virgin olive oil
• 2½ tsp. sea salt
• ¾ tsp. black pepper, ground

Directions:

1. Combine all ingredients except for Chobani yogurt in a large container and mix well to combine. Marinate for 20 minutes. Remove 1 cup of the mixture and reserve until well chilled.
2. Place remaining tomato mixture and ¾ cup Chobani yogurt in a large blender and blend until smooth. Remove from blender and refrigerate until well chilled.
3. To serve, portion 10 oz. of soup into each bowl and garnish with 2 Tbsp. Chobani yogurt, ¼ cup reserved tomato mixture and a drizzle of olive oil.