Ingredients

4 C. plain nonfat yogurt
1/4 C. picante sauce
2 medium ripe tomatoes, quartered
3 green onions, including tops, quartered
1/8 tsp. garlic powder
4 sprigs parsley (optional)

Cooking Instructions

Process all ingredients, except 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 un-pureed half. Chill before serving. For an elegant effect, pour the gazpacho into chilled stemware glasses, and top with parsley or mint.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: