Garden Greens Gazpacho

Cucumbers take the prime place in this lovely, green-tinted gazpacho, instead of the traditional tomatoes.

First, make the equivalent of 2 cups of buttermilk: pour 2 tablespoons lemon juice into a measuring cup, then fill with plain soy milk (such as Silk) to equal two cups. Let stand for 2 minutes to clabber (sour the mixture).

In a blender, combine 1 cup of the 'buttermilk' with 1/2 cup peeled and chopped cucumber, 1/2 cup chopped fresh spinach, 1/4 cup chopped green bell pepper, 1 tablespoon minced cilantro, 1 and 1/2 teaspoons chopped and seeded jalapeno pepper, 1 tablespoon fresh-squeezed lime juice, 1/4 tsp. salt, and 1/4 tsp. black pepper; process until smooth.

Transfer the mixture to a bowl, and stir in the additional cup of 'buttermilk', an additional 1/2 cup chopped and peeled cucumber, an additional 1/4 cup chopped green bell pepper, and 1/4 cup sliced green onions.

Ladle 1 cup of soup into each of 3 bowls. Top each serving with about 2 tablespoons vegan sour cream (such as Tofutti's Better Than Sour Cream). You could also garnish with additional cilantro leaves for a pretty presentation! Each serving is 140 calories. This recipe doubles in a pinch to serve 6 instead. It makes a great light lunch or supper, alongside a vegan sandwich or salad.

Cost:
cucumber $1.99
spinach $2.50
green bell pepper $1.40
cilantro $1.69
jalapeno $0.24
lime $0.50