Creamy Gazpacho Soup

By Stonyfield

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

Ready In: 15 mins

Level: Easy

Prep: 5 mins

Cook: 0 mins

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)
  • 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.

    make it with yogurt instead!