White Gazpacho

Unlike traditional Gazpacho, this omits the tomato juice and replaces it with chicken bouillon.

  • 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


  • chopped fresh tomato
  • chopped fresh cilantro
  • chopped green onions
  • chopped green peppers
  • toasted slivered almonds
  • toasted croutons
  1. In a small saucepan, dissolve the bouillon granules in the boiling water.
  2. Cool completely.
  3. In a blender or food processor, blend cucumber (should be about 3 cups) with 1/2 cup of the bouillon until smooth.
  4. In a medium bowl, combine the cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper.
  5. Mix well.
  6. Chill thoroughly.
  7. Garnish as desired.
  8. Serve with any or all of the listed condiments.
  9. Refrigerate leftovers.


Ready in: 2 Hrs 25 Mins

Kitchen tools you'll need for White Gazpacho:
Blender, Mixing Bowls, Soup Bowls

Recipe editor Patricia Mitchell