Gazpacho Blanco

Southern Living
Makes 9 cups


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3 small cucumbers, peeled, seeded, and chopped
1 garlic clove, pressed
2 cups chicken broth
1 (16-ounce) container sour cream*
1 (8-ounce) container plain low-fat yogurt
3 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Toppings: diced tomato, sliced green onions, chopped fresh parsley


Process cucumber, garlic, and 1 cup broth in a blender or food processor until smooth, stopping to scrape down sides. Pour into a bowl; stir in remaining 1 cup broth, sour cream, and next 4 ingredients. Cover and chill at least 2 hours. Sprinkle with desired toppings.

*1 (16-ounce) container light sour cream may be substituted.

Created date

December 2001