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 Mexican 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 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 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 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.
