Instructions: Chop white and pale green parts of scallions and slice greens thin.

In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened.

Add water and simmer 15 minutes, or until peppers are tender.

In a blender puree mixture and in a bowl stir together puree, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered.

Makes about 6 cups.

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