White Gazpacho

Recipe: White Gazpacho


  • 4 t Instant Chicken Bouillion OR
  • 4 ea Cubes Chicken Bouillion
  • 2 c Boiling Water
  • 3 ea Med Cucumbers
  • 16 oz (1 pk) Sour Creem
  • 2 T Lemon Juice
  • 1/4 t Garlic Powder
  • 1/4 t Pepper


  1. 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.
  2. 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.

Number of servings (yield): 4

Meal type: hors d’oerves

Culinary tradition: Spanish

My rating: 4 stars:  ★★★★☆ 1 review(s)