Creamy Gazpacho Soup
Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate.
|2||c||cucumber (peeled, seeded and sliced)|
|1||c||Stonyfield Organic Whole Milk Plain Yogurt|
|1⁄2||jalapeno (seeded, chopped)|
|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.
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.