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White Gazpacho




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

White Gazpacho

4 t Instant Chicken Bouillion OR

4 ea Cubes Chicken Bouillion

2 c Boiling Water

3 ea Med Cucumbers

16 oz (1 pk) Sour Creem

2 T Lemon Juice

1/4 t Garlic Powder

1/4 t 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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previous page: White Clam Sauce
  
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