Gazpacho blanco: 2 lbs cukes, peeled, seeds removed, and cut into chunks. Put in blender with 1 can fat free chicken broth, 1 clove garlic minced, 3 T rice or white wine vinegar, and blend until fairly smooth. Add 2 cups fat free plain yogurt, 1 1/2 teaspoons garlic salt, and blend. Chill and serve as cold soup or in a glass. We make this all summer long and even freeze it for winter.