Creamy Gazpacho Soup

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

60
Calories
2g
Fat
3g
Protein
8
Servings

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 clv 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)
Nutrition Information: 
Calories: 
60
Calories from Fat: 
20
Total Fat: 
2g
Total Carbohydrate: 
9g
Protein: 
3g

Preparation:

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.

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 clv 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)
Nutrition Information: 
Calories: 
60
Calories from Fat: 
20
Total Fat: 
2g
Total Carbohydrate: 
9g
Protein: 
3g

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