leaves 1/2 teaspoon ground fennel 3/4 teaspoon salt 1

leaves 1/2 teaspoon ground fennel 3/4 teaspoon salt 1 teaspoon lemon juice 2 teaspoons wine vinegar 1 cup yogurt 2 cups buttermilk Salt and cayenne Combine all the ingredients in a food processor or blender and process until smooth. Season to taste with salt and cayenne. Chill the soup well before serving, at least 1 hour. Tomato Shrimp Gazpacho 1 tablespoon vegetable oil 1 cup finely diced onion 1 garlic clove, minced 1/4 cup minced fresh cilantro 6 cups thin tomato puree 4 tablespoons lime juice 3/4 teaspoon hot sauce 1-1/2 teaspoons Worcestershire sauce 1/2 teaspoon ground cumin 1 cup minced cooked shrimp Salt In a large soup pot, heat the vegetable oil, and saute the onion, garlic and cilantro until the onion is limp, 3-5 minutes. Add the tomato puree, lime juice, hot sauce, Worcestershire sauce and cumin. Simmer for 20 minutes. Add the shrimp and season to taste with salt. Serve hot or chill and serve cold. Pasta lovers will find delight in Shrimp Boat Fettucinne featured on the menu at the Orapax Inn in Nor-' folk. Shrimp Boat Fettuccine Makes 8 to 10 servings. 1 gal. tomatoes, crushed 4 lb. shrimp, peeled 1 large onion, finely chopped 1 medium green pepper, finely chopped 1 stalk of celery, finely chopped Salt Pepper Sugar to taste 1/4 lb. margarine Feta cheese to taste Linguine Saute vegetables in margarine. Add crushed tomatoes and cook over medium-high heat until they come to aboil.