This recipe is a variation on traditional gazpacho. Consider also reading Eleanor Bradshaw's How to Make Gazpacho.
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
Recipe editor Patricia Mitchell
Online Since 1997
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