White Spanish Gazpacho
|Cucumbers||3 Medium, peeled and cut in chunks|
|Garlic clove||1 Small|
|Chicken broth||3 Cup (48 tbs) (Canned Or Freshly Made)|
|Commercial sour cream||3 Cup (48 tbs)|
|White vinegar||3 Tablespoon|
|Tomatoes||4 Medium, peeled and chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Salted toasted almonds||3⁄4 Cup (12 tbs)|
Combine the cucumbers and garlic in a blender.
Have ready the chicken broth and sour cream.
Whirl cucumbers and garlic until smooth with a little of the chicken broth; then blend cucumber mixture with the remaining broth.
Stir a little of this mixture into the sour cream; then stir into the cucumber liquid (or grind cucumbers and garlic through the fine blade of food chopper and mix with broth and sour cream).
Season with white vinegar and salt to taste.
Cover and chill.