White Gazpacho Soup Recipe
This soup is served chilled and the can be made ahead. Easy to make and take, but keep refrigerated.
- Yield: 6-8 1/2 cup servings 1x
Ingredients
Scale
3 medium cucumbers, peeled and cubed
3 cups chicken broth, cooled
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt
1 clove garlic, pressed
Garnish:
2 tomatoes, chopped
¾ cup toasted almonds, chopped-optional
½ cup sliced green onions
¼ cup chopped spinach, optional
Instructions
- In a blender, whirl cucumbers with 1 cup chicken broth, pour into a large bowl.
- Add remaining broth, sour cream. vinegar, salt and garlic
- Refrigerate until well chilled.
- Serve in chilled soup bowls or bowl of choice
- Garnish with chopped tomatoes, green onions, and chopped spinach or as desired.
Serve with Basil and Cracked Pepper Scones
Find it online: https://lizbushong.com/chilled-white-gazpacho-soup-recipe/
