White Gazpacho

This recipe is a variation on traditional gazpacho. Consider also reading Eleanor Bradshaw's How to Make Gazpacho.

4 teaspoons instant chicken bouillon granules
2 cups boiling water
3 medium cucumbers, peeled, seeded, chopped
2 cups sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon white pepper

Condiments:

chopped fresh tomato
chopped fresh cilantro
chopped green onions
chopped green peppers
toasted slivered almonds
toasted croutons

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.

Makes about 6 servings.

Prep time: 25 minutes; Cooking time: 0 minutes; Total time: 2 hours 25 minutes