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LOCATION: Recipes >> Soups >> White Gazpacho 02

Print this Recipe    White Gazpacho 02

White Gazpacho
Yield: 6 servings

4 ts instant chicken bouillon or 4 cubes chicken bouillon
2 c boiling water
3 medium cucumbers
16 oz sour cream
2 tb lemon juice
1/4 ts garlic powder
1/4 ts pepper

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.

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