Place all ingredients in a food processor or blender and puree until slightly chunky.
You can adjust the jalapeno pepper and add more or less depending on how spicy you like it. I like a bit of a kick and 1 medium size pepper was just right for us. Nutritionals are based on using 1/2 tsp. of salt. You can adjust that up or down as well but I found this was just right. You do need some salt - it really brings out the flavors and balances the soup.