Gazpacho De Blanco Recipe
Ingredients
| Cucumbers- 3 medium-sized, peeled | ||
| CAMPBELL'S Chicken Broth- 3 cups | ||
| Garlic | 1 Clove (5gm), minced | |
| White vinegar | 3 Tablespoon | |
| Salt | 1 Tablespoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Tomatoes | 2 Large, chopped | |
| Scallions | 1 , sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Almonds0 2 tablespoons, dry-roasted | ||
| Avocados | 2 Large, chopped | |
Directions
MAKING
1) In a blender or food processor, blend together cucumbers, broth, and garlic.
2) Stir in vinegar, salt, and sour cream.
3) Cover the bowl and refrigerate for 24 hours.
SERVING
4) Serve the cucumber mixture in chilled bowls and garnish with tomatoes, scallions, parsley, almonds, avocados, and cilantro.
1) In a blender or food processor, blend together cucumbers, broth, and garlic.
2) Stir in vinegar, salt, and sour cream.
3) Cover the bowl and refrigerate for 24 hours.
SERVING
4) Serve the cucumber mixture in chilled bowls and garnish with tomatoes, scallions, parsley, almonds, avocados, and cilantro.
Chef
