2 cloves garlic, peeled and crushed

2-3 English or 5-6 Persian cucumbers

2-3 stalks celery, sliced

3/4 c. Italian parsley, chopped fine

(reserve some for garnish on bowls of gazpacho)

Green onion tops, chopped fine

Juice of 1 lemon

1 qt. low fat buttermilk

3-4 leaves basil, chopped

White pepper to taste

No salt

Whirl cucumbers in blender

Add the rest of the ingredients to the blender and whirl again.

Serve sprinkled with parsley and 1 slice of lemon.

Serves 4

6-8 medium green tomatoes, peeled, sliced

1 lemon, thinly sliced

2 T. cornstarch

2 T water

1 cup sugar

2 T butter

1/2 t. ground cinnamon

1/4 t. salt

(double crust pie shell, frozen, mix, or homemade)

Boil tomatoes and lemon; cover.

Simmer 10 minutes, until tomatoes appear transparent.

Combine cornstarch & water; add to tomato mixture.

Add sugar, butter, cinnamon, and salt; stirring constantly,

bring to boil. Boil 1 minute;

Remove from heat.

Asian or Italian globe eggplant,

sliced lengthwise

Olive oil

Lemon juice

Salt and pepper

Slice eggplant lengthwise,

brush with olive oil, squeeze on lemon juice, sprinkle with salt and pepper.

Grill on barbecue until done.