Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate.
| 2 | c | vegetable juice |
| 2 | c | cucumber (peeled, seeded and sliced) |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 3 | scallions (chopped) | |
| 1⁄2 | c | parsley (chopped) |
| 1⁄2 | jalapeno (seeded, chopped) | |
| 2 | clove | garlic |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | black pepper |
| 2 | tbsp | lemon juice |
| 1 | orange pepper (seeded, small diced) | |
| 1 | yellow pepper (seeded, small diced) | |
| 2 | tomatoes (seeded, small diced) |
Combine 1 cup of cucumber, scallions, parsley, jalapeno, garlic, salt, pepper and lemon juice in a food processor and pulse until well chopped.
Add vegetable juice and yogurt, pulse until ingredients are well blended, while leaving some texture to the vegetables.
Transfer mixture to a large soup bowl.
Add peppers, tomatoes and remaining cup of cucumber.
Stir well.
Taste and season with additional salt and pepper if necessary.
Serve chilled and topped with a dollop of plain yogurt and fresh parsley.
Gazpacho is best if made and served the same day.