Instructions: Additional plain yogurt and parsley sprigs for garnish

Combine 1 cup cucumber, scallions, parsley, jalapeno pepper, garlic, salt, pepper and lemon juice in a food processor and pulse until well-chopped.

Add the vegetable juice and yogurt, then pulse until ingredients are well-blended. Take care not to overprocess. There should be small bits of vegetable in the soup.

Transfer the mixture to a large soup bowl, and add remaining ingredients.

Stir well and season to taste with additional salt and pepper. Chill for 1 hour.

To serve, garnish with a dollop of plain yogurt and fresh parsley.

Makes 4 servings.

Recipe courtesy of Stephan Hengst, chef at Stonyfield Farm in Londonderry, N.H.

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