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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)