My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time.
- Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
- May be made 2 to 3 days in advance.
This soup is fantastic! I always thought I HATED Gazpacho, but this proved me wrong. I made it in the blender, and the 3rd cup of broth didn't fit. I forgot to add it later, so ate it w/o all the liquid. It was nicely thick and full of taste. I wonder if the 3rd cup of liquid would have resulted in a watery consistence? No matter what, it was SO refreshing and flavorful, this will become a standard summer meal in my house from now on!
Serve this soup icy cold and it really beats the heat. I also added a little white pepper, and served it with tomatoes and almonds as recommended; think I'll try a little cilantro next time. And, obviously, a nice crusty loaf of bread to dunk in it wouldn't do you any harm. Thanks for posting!
This was so easy to make, and a nice, fresh tasting soup. I topped it with diced avocado and chopped smoked almonds. It was a little salty for my taste, and I cut the salt in half. Maybe my broth was salty, but in any case, next time I won't add extra salt until I've tasted it. I also doubled the garlic, as I love garlic. I served it with Guy's Chop Chop Bread Salad and it made a very nice, Summery meal. Thanks for sharing!