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White Gazpacho Soup Recipe - Gazpacho Blanco


A cousin to the traditional red gazpacho soup that is made with tomatoes, this recipe for white gazpacho is just as tasty and refreshing – with cucumbers, garlic and yogurt. A great soup to start off a BBQ on a hot summer day.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1 1/2 medium to large cucumbers
  • 2 cloves garlic
  • 12 oz chicken broth
  • 6 oz sour cream (low fat or regular)
  • 6 oz non-fat yogurt
  • 2-3 Tbsp Spanish sherry vinegar
  • salt and pepper to taste
  • Optional Garnish:
  • 2-3 green onions
  • 1/2 cucumber
  • 1/2 large orange or red pepper


This white gazpacho soup recipe makes 4-6 servings.

Peel cucumbers and cut in half lengthwise. Using a knife, remove the seeds. Coarsely chop. Peel garlic.

Place cucumber chunks, garlic and 8 oz of the chicken broth in a blender and blend until smooth. Add sour cream, yogurt and rest of broth and blend. Add salt and pepper to taste.

Cover and chill in refrigerator for at least 1 hour. Chill individual serving bowls.

Finely chop green onions, cucumber and pepper for garnish and place separately into small bowls with spoons. Serve soup in chilled bowls and allow guests to serve themselves garnish vegetables.

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