Chilled Yogurt Gazpacho Soup
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)