Ingredients Jump to Instructions ↓

  1. 4 cups plain nonfat yogurt

  2. 1/4 cup picante sauce

  3. 2 medium ripe tomatoes -- quartered

  4. 3 green onions -- including tops, -- quartered

  5. 1/8 teaspoon garlic powder

  6. 4 sprigs parsley -- or mint

Instructions Jump to Ingredients ↑

  1. Preparation : Process all ingredients except the parsley in a blender or food processor until the soup reaches the desired consistency. For a chunkier effect, puree half the mixture, then combine it well with the unpureed half. Chill before serving. For an elegant effect, pour the gazpacho into chilled stemware glasses and top with parsley or mint. Serving size: 1/2 cup


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