SOUP

CHEECA LODGE WHITE GAZPACHO

The vegetables may be cut up in advance, but to keep the soup white and the vegetables crisp, don't combine them with the buttermilk mixture until just before serving. Low-fat dairy products are fine.

• 1 red bell pepper, seeded and finely diced

• 1 green bell pepper, seeded and finely diced

• 1 yellow bell pepper, seeded and finely diced

• 2 cucumbers, peeled and finely diced

• 6 Roma or plum tomatoes, finely diced

• 4 cups buttermilk

• 2 cups sour cream

• Juice of 4 limes

• Salt and pepper to taste

Toss the peppers, cucumbers and tomatoes in a bowl, reserving a little tomato and cucumber for garnish. Beat the buttermilk with the sour cream; gradually whisk in the lime juice. Add vegetables to buttermilk mixture. Season to taste with salt and pepper. Garnish with reserved cucumber and tomato. Makes 8 servings.

Per serving: 204 calories (57 percent from fat), 13 g fat, 30 mg cholesterol, 7 g protein, 16 g carbohydrate, 1.8 g fiber, 166 mg sodium.

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