Unlike traditional Gazpacho, this omits the tomato juice and replaces it with chicken bouillon.
- 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.
Prep time: 25 Min; Cooking time: 0 Min; Total time: 2 Hrs 25 Mins
Recipe editor Patricia Mitchell