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Gazpacho De Blanco

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Ingredients
  Cucumbers 3 Medium, peeled
  Chicken broth 3 Cup (48 tbs) (Campbell's Brand)
  Garlic 1 Clove (5 gm), minced
  White vinegar 3 Tablespoon
  Salt 1 Tablespoon
  Sour cream 1 Cup (16 tbs)
  Tomatoes 2 Large, chopped
  Scallions 1 , sliced
  Fresh parsley 2 Tablespoon, chopped
  Almonds 2 Tablespoon, dry roasted
  Avocados 2 Large, peeled and chopped
Directions

MAKING
1) In a blender or food processor, blend together cucumbers, broth, and garlic.
2) Stir in vinegar, salt, and sour cream.
3) Cover the bowl and refrigerate for 24 hours.

SERVING
4) Serve the cucumber mixture in chilled bowls and garnish with tomatoes, scallions, parsley, almonds, avocados, and cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Servings: 
8

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