Let’s be clear: this is not a traditional gazpacho recipe. Unlike traditional Gazpacho, this omits the tomato juice and replaces it with chicken bouillon.
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White Gazpacho
- Total Time: 3 Hrs
- Yield: 4 1x
- Cuisine: American
Ingredients
-
4 teaspoons instant chicken bouillon granules
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2 cups boiling water
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3 medium cucumbers, peeled, seeded, chopped
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2 cups sour cream
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2 tablespoons fresh lemon juice
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1/4 teaspoon garlic powder
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1/4 teaspoon white pepper
Condiments:
- chopped fresh tomato
- chopped fresh cilantro
- chopped green onions
- chopped green peppers
- toasted slivered almonds
- toasted croutons
Instructions
- In a small saucepan, dissolve the bouillon granules in the boiling water.
- Cool completely.
- In a blender or food processor, blend cucumber (should be about 3 cups) with 1/2 cup of the bouillon until smooth.
- In a medium bowl, combine the cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper.
- Mix well.
- Chill thoroughly.
- Garnish as desired.
- Serve with any or all of the listed condiments.
- Refrigerate leftovers.
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