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White Gazpacho
From Peace Meals
3 cucumbers, peeled and roughly chopped
1 clove garlic, minced
2 cups chicken broth (may substitute vegetable broth to make vegetarian)
2 cups sour cream (may substitute Greek yogurt to make lighter)
3 Tablespoons white vinegar
1 teaspoon coarse salt
½ teaspoon white pepper
Chopped tomatoes
Snipped fresh chives
This recipe requires overnight preparation. Place the cucumbers, garlic and broth into a blender and puree. In a large bowl, combine the sour cream, vinegar, salt and white pepper. Add the cucumber mixture to the sour cream mixture and stir well. Chill for several hours. Top each serving with chopped tomatoes and chives. Serve chilled. Makes 6 cups.
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