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White Gazpacho
Ingredients:

2 cups chicken broth or 2 cups vegetable broth
3 medium cucumbers
16 ounces sour cream
2 tablespoons lemon juice
14 teaspoon garlic granules
14 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

Instruction:

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.

Source: www.food.com