Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          plain nonfat yogurt
     1/4  cup           picante sauce
   2      medium        ripe tomatoes -- quartered
   3                    green onions -- including tops,
                        -- quartered
     1/8  teaspoon      garlic powder
   4      sprigs        parsley -- or mint

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