A refreshingly unique white gazpacho made with cucumbers, chicken flavoring, fresh lemon, garlic and sour cream.
4 teaspoons chicken soup base or bouillon granules
2 cups water, boiling
2 cups sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper (or use white pepper)
- Pare, seed, and dice cucumbers.
- In a small saucepan dissolve chicken base in boiling water. Cool.
- In a blender or food processor combine the diced cucumber and 1/2 cup of the bouillon liquid until smooth.
- In another bowl combine the remaining cucumber, the remaining bouillon liquid, sour cream, lemon juice, garlic powder, and pepper; mixing well. Chill thoroughly before serving.
Makes 3 servings.