Title: Gazpacho Blanco
Categories: Soup
Yield: 4 Servings

2		European seedless cucumbers peeled and chopped
3		Garlic cloves; minced
3	c	Chicken stock
2	tb	Mild vinegar or lime juice
2	c	Buttermilk
1/4	c	Scallions; chopped
1/4	c	Fresh dill; chopped
		Chives for garnish

In a large bowl, combine the cucumbers, garlic, stock, vinegar or lime juice, buttermilk, scallions, and dill. Cover and chill in the refrigerator overnight to allow flavors to mellow. Stir the soup thoroughly and garnish with chives before serving.

Formatted for MM by Pegg Seevers 4/16/94

previous

next