White gazpacho
6 servings
Ingredients
| Quantity | 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 |
Directions
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.