White gazpacho 7 (1 cup servings) 1pt
Serves 7
4 medium cucumbers, peeled, seeded, and roughly chopped
2 cloves garlic, crushed
3 cups Homemade Chicken Stock Homemade Vegetable Stock, or low-sodium
canned
2 cups sour cream
1-2 teaspoons coarse salt (to your own taste)
1/4 cup freshly squeezed lemon juice
Chopped tomatoes, for garnish (optional)
Chopped fresh flat-leaf parsley, for garnish (optional)
Thinly sliced scallions, for garnish (optional)
Coarsely chopped walnuts, for garnish (optional)
Chopped hard-boiled eggs, for garnish (optional)
Freshly grated sharp cheddar cheese, for garnish (optional)
1. In the jar of a blender, combine 2 cucumbers, 1 clove garlic, and
1/2 cup stock. Blend until smooth. Transfer to a large bowl. Blend the
remaining 2 cucumbers, clove of garlic, and 1/2 cup stock until smooth;
add to bowl.
2. Whisk in the remaining 2 cups stock and the sour cream, salt, and
lemon juice. Cover, and chill in refrigerator for at least 1 hour and up
to 4 hours. Place tomatoes, parsley, scallions, walnuts, eggs, and
cheese in separate bowls. Ladle soup into bowls, and garnish with
desired condiments.
this is wonderful..I made it today
Night Owls #60
Long story.... It sounds like a nice place to go camping...ours is on a seasonal site on a lake in Southwest VA.
