A Spanish gazpacho usually has tomatoes in it, but hereís one you can make even if yours arenít ripe yet. Or if you donít like the look of green and red together. Or if youíre just ready for a change. Combine peeled cucumbers, a few sticks of celery, a small onion, a few sweet green peppers plus one small hot one, some cilantro and parsley, olive oil, a dash of salt and the juice of a lemon. Whiz them together in a blender or food processor, leaving the soup a bit chunky. Chill and serve in bowls, topped with a dollop of whole milk yogurt or sour cream and a sprinkle of fresh cilantro, parsley or chives.