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 Soups MexicanJalapenos 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 c Stonyfield Organic Whole Milk Plain Yogurt3 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.