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

Creamy Gazpacho Soup

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By Stonyfield

• Vegetarian
• Gluten Free
• Soups
• Mexican

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

Ready In: 15 minutes

Level: Easy

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Prep: 5 minutes

Cook: 0 minutes

Yields: 8 Servings

Print Recipe

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 cloves 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

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.