Mamma Caye's Gazpacho De Blanco (White Cold Soup)

Submitted by College Girl

"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."

 

• Ready In: 24hrs 2mins
• Ingredients: 12
• Yields: 8 cups
• Serves: 8

ingredients

• 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

• Optional Toppings

• smoked almonds
• tomatoes
• green onion
• fresh parsley
• avocado
• fresh cilantro

directions

1. 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.
2. May be made 2 to 3 days in advance.

Reviews

[genie533]

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!

 

[lecole54]

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!

 

[Julie F]

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!

 

[COOKGIRl]

Ooooooh, this is incredibly good! Wow! To the soup mixture (which I prepared 24 hours in advance), I added white pepper and substituted white balsamic vinegar for distilled white. Used Nancy's plain yogurt for part of the full fat sour cream. Used all the toppings except for the avocado and added a little bit of red onion for garnish, too. If you don't like cilantro, I'm certain basil would taste delicious with this soup. Next time I would like to sub lemon cucumbers for standard for a little change. Tip: Add 1 ice cube per serving to keep soup chilled while eating. Added to my Book #36246 cookbook! Cannot wait to prepare this soup again! Thank you for posting the recipe! PS I didn't even miss the croutons on top! ;) cg Photo coming soon!