Green Gazpacho

• Gazpacho
• 16 each English cucumbers
• 16 each green peppers, seeded
• 48 each tomatillos, husks removed
• 16 each fresh jalapeno peppers, stemmed, seeded
• 16 each scallions, trimmed
• 16 cloves peeled garlic cloves
• 1 qt. KRAFT Lime Cilantro Vinaigrette
• Garnish
• 3 cups plain low-fat Greek-style yogurt
• 48 sprigs fresh cilantro
• 1 tsp. smoked paprika

1. Gazpacho: Roughly chop all vegetables.
2. Puree in blender with vinaigrette until smooth.
3. For each serving: Portion 7 oz.
4. gazpacho into serving bowl.
5. Top with 1 Tbsp.
6. yogurt, 1 cilantro sprig and a pinch of paprika.

gazpacho, cucumbers, green peppers, peppers, scallions, garlic, cilantro, yogurt, cilantro, paprika

Taken from www.kraftrecipes.com/recipes/green-gazpacho-177648.aspx (may not work)