White Gazpacho
Yield
6 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
chicken broth
instant, or 4 ea cubes chicken bouillion |
|
| 2 | cups |
water
boiling |
|
| 3 | medium |
cucumbers
|
|
| 16 | ounces |
sour cream
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
chicken broth
instant, or 4 ea cubes chicken bouillion |
|
| 473 | ml |
water
boiling |
|
| 3 | medium |
cucumbers
|
|
| 462.4 | ml/g |
sour cream
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
black 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.
