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