Name: Green Gazpacho
Total time: 1 h 20 min
Ingredients: 4 slices firm-textured white bread, crusts removed; 2 cloves garlic, peeled; ¼ cup fresh parsley leaves; ¼ cup fresh cilantro leaves; 1/2 cup coarsely chopped scallions, (4 scallions); 1 cucumber, peeled, seeded and chopped; 1 green pepper, seeded and chopped; 8 ounces seedless green grapes, cut in half (1 cup); 1 stalk celery, chopped; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper; 2 tablespoons lemon juice; 1 tablespoon white-wine vinegar; ¾ cup nonfat plain yogurt; 1 cup reduced-sodium chicken broth; Salt & freshly ground pepper, to taste; ¼ ripe avocado, peeled and cut into cubes for garnish

Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes. Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth. Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with avocado cubes.

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