Title: White Gazpacho
Categories: Appetizers, Soups/stews
Yield: 6 servings
4 ts Instant Chicken Bouillion OR 16 oz (1 pk) Sour Creem
4 ea Cubes Chicken Bouillion 2 tb Lemon Juice
2 c Boiling Water 1/4 ts Garlic Powder
3 ea Med Cucumbers 1/4 ts Pepper
Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.
In small saucepan, dissolve bouillion 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.
