White Gazpacho Recipe

Name: White Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium cucumbers; 1 clove garlic; 3 c. chicken broth; 2 c. sour cream; 1 c. yogurt; 3 Tbsp. white vinegar; 2 tsp. salt; 3 tsp. pepper; 4 medium tomatoes, peeled and chopped; 1/2 c. chopped green onions; 1/2 c. fresh parsley; 3/4 c. toasted almonds; cilantro (optional)

Servings: persons

3 medium cucumbers
1 clove garlic
3 c. chicken broth
2 c. sour cream
1 c. yogurt
3 Tbsp. white vinegar
2 tsp. salt
3 tsp. pepper
4 medium tomatoes, peeled and chopped
1/2 c. chopped green onions
1/2 c. fresh parsley
3/4 c. toasted almonds
cilantro (optional)

1
Peel and dice cucumbers.
2
Place in blender with garlic and a small amount of chicken broth.
3
Puree.
4
Add remaining broth and blend well.
5
Mix sour cream and yogurt in bowl and thin with about 1/3 of cucumber mixture.
6
Add remaining cucumber mixture to bowl. Season with vinegar, salt and pepper.
7
Chill for 6 to 8 hours. Serve in large chilled bowls surrounded with tomatoes, green onions, parsley and cilantro and almonds in smaller bowls.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 medium cucumbers, 1 clove garlic, 3 c. chicken broth, 2 c. sour cream, and more.

Yes, White Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Gazpacho

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