Prep 2 mins
Cook 24 hrs
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.
- 3 medium cucumbers, peeled
- 3 cups chicken broth
- 1 garlic clove, peeled
- 3 tablespoons white vinegar
- 1⁄2 tablespoon salt
- 2 cups fat free sour cream
- smoked almonds
- green onion
- fresh parsley
- fresh cilantro
- 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 Recipe #378225 and it made a very nice, Summery meal. Thanks for sharing!