White Gazpacho

Recipe Ingredients

4 teaspoons	20ml	Instant chicken bouillon or
16 oz	454g	Sour cream - (1 pk)
4		Chicken bouillon
2 tablespoons	30ml	Lemon juice
2 cups	474ml	Boiling water
1/4 teaspoon	1.3ml	Garlic powder
3		Cucumbers
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillon 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 leftovers.

SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.

Source:
A Southern Season Restaurant, Raleigh, NC

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