Cucumber-Apple Fresca

Makes 6 to 8 first course servings

Ingredients:

3 granny smith apples, peeled, cored, and chopped
1/2 onion, chopped
1/2 green pepper, chopped
3 tablespoons frozen concentrated white grape juice
2 cups buttermilk
2 cups milk
2 cucumbers, peeled, seeded, and finely diced
2 tablespoons parsley, minced finely
salt and white pepper to taste
green onions, finely sliced on the diagonal

Preparation:

Juice the apples, onion and green pepper. To do this, put them (onions
and peppers first) into your blender, then whirl while pouring in the
concentrate from the grape juice, then little bits of the milk. The
point is to liquefy the solids with as little liquid as possible to
get a fine blend. When you are satisfied with the blending, pour in
the rest of the milk and buttermilk and blend well. Pour out into a
container and stir in the diced cucumbers, minced parsley and salt and
pepper to taste. Let chill in the refrigerator.

When ready to serve, ladle into bowls and top each with some sliced
green onions.

Stir in lobster or crabmeat pieces for an extra treat.