White Gazpacho Recipe

Step 1

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillon in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs.

SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.

Things You'll Need

  • 4ts Instant Chicken Bouillon OR 4 ea Cubes Chicken Bouillon
  • 2c Boiling Water
  • 3ea Med Cucumbers
  • 16oz (1 pk) Sour Cream
  • 2tb Lemon Juice
  • 1/4ts Garlic Powder
  • 1/4ts Pepper

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