White Gazpacho Yields: 11-12 cups Recipe may be halved
4-5 medium (or 3 large) cucumbers, peeled and cut in chunks 3 c. chicken broth 3 T. white vinegar 3 c. (24 oz. tub) sour cream* 1 to 1 1/2 t. sea salt 3 cloves garlic 1/2 c. chopped shallots or scallions 1/2 c. fresh parsley chopped (or Âź cup dried) Toppings: Slivered almonds 2 to 3 fresh tomatoes diced small Combine cucumbers, broth, vinegar, sour cream, salt, garlic, scallions and parsley in a large pot with pouring spout. Blend with an immersion blender until only small chunks remain. Or you may use a traditional blender, stirring together the ingredients above and processing in batches. Chill. Serve with slivered almonds and diced tomatoes. Serves 12. Keeps 1 week. * The fat in the sour cream tempers the spiciness of the shallots and garlic. You can use lower fat, or lite sour cream, but you may want to use powdered onion/garlic or cut back on the onion and garlic. http://www.gwens-nest.com/family-favorite-recipes/white-gazpacho-recipe