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Creamy Gazpacho Soup

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

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 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 cloves garlic

  • 1/2 t salt

  • 1/2 t black pepper

  • 2 T lemon juice

  • 1 orange pepper (seeded, small diced)

  • 1 yellow pepper (seeded, small diced)

  • 2 tomatoes (seeded, small diced)

Calories: 60, Calories from Fat: 20, Total Fat: 2g, Total Carbohydrate: 9g, Protein: 3g


Step 1

Combine 1 cup of cucumber, scallions, parsley, jalapeno, garlic, salt, pepper and lemon juice in a food processor and pulse until well chopped.

Step 2

Add vegetable juice and yogurt, pulse until ingredients are well blended, while leaving some texture to the vegetables.

Step 3

Transfer mixture to a large soup bowl.

Step 4

Add peppers, tomatoes and remaining cup of cucumber.

Step 5

Stir well.

Step 6

Taste and season with additional salt and pepper if necessary.

Step 7

Serve chilled and topped with a dollop of plain yogurt and fresh parsley.

Step 8

Gazpacho is best if made and served the same day.