White Gazpacho

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.