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Very refreshing and so pretty served in chilled frosty bowls.

White Gazpacho

A cucumber, sour cream and yogurt gazpacho. Garnished with tomatoes, scallions, parsley and almonds or sunflower seeds.

Ingredients

3 medium cucumbers

1 clove garlic

3 cups chicken broth

2 cups sour cream

1 cup yogurt

3 tablespoon white vinegar

2 teaspoon salt

2 teaspoon pepper

4 medium tomatoes, peeled and chopped

1/2 cup chopped scallions, including tops

1/2 cup chopped fresh parsley

3/4 cups toasted almonds or sunflower seeds

Instructions

Peel and dice the cucumbers. Place in a blender with the garlic and a small amount of the chicken broth. Puree the mixture. Add the remaining broth and thoroughly blend the ingredients. Mix the sour cream and yogurt in a medium-sized bowl and thin with about 1/3 of the cucumber mixture. Add the remaining cucumber mixture to the bowl. Season with the vinegar, salt and pepper. Chill for 6-8 hours. Serve in large chilled bowls surrounds by the tomatoes, scallions, parsley, and almonds or sunflower seeds in smaller bowls.

Junior League of Pasadena

The California Heritage Cookbook