Yogurt and Tomato Soup

2 cups of plain yogurt
6 cups of tomato juice
3 tablespoons of extra-virgin olive oil
4 tablespoons of fresh lemon juice
4 tablespoons of red wine vinegar
3 cucumbers, peeled, seeded, and chopped
1 or 2 jalapeno or serrano peppers, stems removed, finely      chopped (The amount and type depend on your taste.        Remember, the serrano tends to be hotter than the            jalapenos.)
Salt to taste
Freshly ground black pepper to taste
2 tablespoons of minced fresh flat-leaf parsley
2 tablespoons of minced fresh cilantro
2 tablespoons of minced fresh mint
2 teaspoons of lemon zest

Mix the yogurt, the tomato juice, the olive oil, the lemon juice, and the vinegar.

Stir in the cucumbers and the peppers.

Taste the soup and season with the salt and the black pepper.

Combine the parsley, the cilantro, the mint, and the lemon zest. Stir this blend into the soup.

Chill the soup for at least 2 hours.