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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 4 cups nonfat yogurt plain
- 1/4 cup picante sauce
- 2 tomatoes mediums ripe, quartered
- 3 green onions including tops, quartered
- 1/8 teaspoon garlic powder
- 4 parsley sprg, or mint
Method
- Process all ingredients except the parsley in a blender or food processoruntil the soup reaches the desired consistency.
- For a chunkier effect, puree half the mixture, then combine it well with theunpureed half.
- Chill before serving.
- For an elegant effect, pour the gazpacho into chilled stemware glasses and top with parsley or mint.
