Title: White Gazpacho
Categories: Appetizer Soup
Yield: 6 Servings
| 4 | ts | Instant Chicken Bouillion OR |
| 4 | | Cubes Chicken Bouillion |
| 2 | c | Boiling Water |
| 3 | | Med Cucumbers |
| 16 | oz | (1 pk) Sour Creem |
| 2 | tb | Lemon Juice |
| 1/4 | ts | Garlic Powder |
| 1/4 | ts | 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 1/2 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.