White Gazpacho
White Gazpacho
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Chef's Note
“A different version of the classic chilled soup for you to try. :) Prep time includes chilling. An adoped recipe.”
READY IN:2hrs 5mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 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
- chopped fresh tomatoes or chopped green onions or chopped green peppers or toasted slivered almonds or toasted crouton, to taste, for garnish
Directions
- Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
- In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
- In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
- Season to taste with salt.
- Chill in refrigerator for at least 2 hours.
- Garnish as desired.
- Keep any left over soup in refrigerator.
White Gazpacho