White gazpacho

Yield: 6 servings

Measure Ingredient
4 teaspoons Instant Chicken Bouillion OR
4 eaches Cubes Chicken Bouillion
2 cups Boiling Water
3 eaches Med Cucumbers
16 ounces (1 pk) Sour Creem
2 tablespoons Lemon Juice
¼ teaspoon Garlic Powder
¼ teaspoon 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 ½ 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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