White Gazpacho Soup Recipe

White Gazpacho Soup Recipe

This soup is served chilled and the can be made ahead.  Easy to make and take, but keep refrigerated.



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


2 tomatoes, chopped

¾ cup toasted almonds, chopped-optional

½ cup sliced green onions

¼ cup chopped spinach, optional


  1. In a blender, whirl cucumbers with 1 cup chicken broth, pour into a large bowl.
  2. Add remaining broth, sour cream. vinegar, salt and garlic
  3. Refrigerate until well chilled.
  4. Serve in chilled soup bowls or bowl of choice
  5. Garnish with chopped tomatoes, green onions, and chopped spinach or as desired.

Serve with Basil and Cracked Pepper Scones