Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate. Creamy Gazpacho Soup Go to recipes By Stonyfield Vegetarian Gluten Free Main Dishes Soups Mexican SummerJalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate. Ready In: 15 minutes Level: Easy Prep: 5 minutes Cook: 0 minutes Yields: 8 Servings Print RecipeIngredients2 c vegetable juice2 c cucumber (peeled, seeded and sliced)1 cStonyfield Organic Whole Milk Smooth & Creamy Plain3 scallions (chopped)1/2 c parsley (chopped)1/2 jalapeno (seeded, chopped)2 cloves garlic1/2 tsp salt1/2 tsp black pepper2 Tbsp lemon juice1 orange pepper (seeded, small diced)1 yellow pepper (seeded, small diced)2 tomatoes (seeded, small diced)directionsStep 1Combine 1 cup of cucumber, scallions, parsley, jalapeno, garlic, salt, pepper and lemon juice in a food processor and pulse until well chopped.Step 2Add vegetable juice and yogurt, pulse until ingredients are well blended, while leaving some texture to the vegetables.Step 3Transfer mixture to a large soup bowl.Step 4Add peppers, tomatoes and remaining cup of cucumber.Step 5Stir well.Step 6Taste and season with additional salt and pepper if necessary.Step 7Serve chilled and topped with a dollop of plain yogurt and fresh parsley.Step 8Gazpacho is best if made and served the same day.