1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1-1/2 cups whole-milk plain Pavel’s yogurt, divided
1/2 cup olive oil, plus more for drizzling
1 ripe large avocado, smashed
1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
1 green bell pepper, coarsely chopped
1 12 oz. can tomatillos
4 scallions, cut into 1” pieces
2 jalapeños, seeds removed, chopped
2 garlic cloves, finely grated
3/4 teaspoon kosher salt, plus more
1/4 teaspoon cayenne pepper
TOTAL TIME: 20 MIN
Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add smashed avocado, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt.
Working in batches, purée vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt to taste.
Whisk remaining ½ cup yogurt with 1/4 teaspoon cayenne pepper in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.
Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil.