White Gazpacho

Name: White Gazpacho
Ingredients: 2 cups chicken broth or 2 cups vegetable broth; 3 medium cucumbers; 16 ounces sour cream; 2 tablespoons lemon juice; 1/4 teaspoon garlic granules; 1/4 teaspoon fresh ground pepper; salt, to taste; toasted slivered almonds or toasted crouton, to taste, for garnish

8 ingredients

7 steps

Ingredients

2 cups chicken broth or 2 cups vegetable broth
3 medium cucumbers
16 ounces sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic granules
1/4 teaspoon fresh ground pepper
salt, to taste
toasted slivered almonds or toasted crouton, to taste, for garnish

Directions

1

Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
2

In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
3

In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
4

Season to taste with salt.
5

Chill in refrigerator for at least 2 hours.
6

Garnish as desired.
7

Keep any left over soup in refrigerator.