Creamy Gazpacho Soup
Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate.
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.
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.