White Gazpacho

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READY IN:
2hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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