Creamy Gazpacho Soup
Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate.
Yields: 8 Servings
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Ingredients
| 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) |
Directions
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.
Nutrition Information
|
60
CALORIES
|
2g
TOTAL FAT
|
3g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
60
20
|
||
| % Daily Value* | ||
| Total Fat | 2g | |
| Cholesterol | 0mg | |
| Total Carbohydrate | 9g | |
| Protein | 3g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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