Recipe for White Gazpacho


4 teaspoon instant chicken bouillion or
4 each cubes chicken bouillion
2 cup boiling water
3 each med cucumbers
16 oz (1 pk) sour creem
2 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon pepper


Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs.
SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.

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