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.