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.