• 3 bunches scallions, white and pale green parts thinly sliced, 1/4 cup greens reserved and chopped
• 3 large yellow bell peppers, seeded and chopped
• 2 tsp. vegetable oil
• 3 cups water
• 2 cups buttermilk

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chopped scallions and bell peppers 3-4 minutes, stirring occasionally until softened. Add water and simmer 15 minutes, or until peppers are very tender. Transfer mixture to a blender and purée. Transfer to a bowl and stir in buttermilk, scallion greens and salt and pepper to taste. Cover and Chill. Soup may be made 1 day ahead and chilled.

Per serving: calories 105, fat 3.7g, 30% calories from fat, cholesterol 4mg, protein 5.4g, carbohydrates 13.4g, fiber 1.9g, sugar 9.6g, sodium 138mg, diet points 2.5.

Dietary Exchanges: Milk: 0.5, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Fumé Blanc.