Aug 11, 2010

Gazpacho Blanco

Here's a seasonal recipe from Rita O'Kelley, using local and traditional foods:

Gazpacho Blanco

Yield: 9 cups
Prep time: 15 minutes
Chill: 2 hours

3 small cucumbers, peeled & seeded, cut into small chunks
2 small garlic cloves
2 cups chicken stock
1 (16 oz) sour cream
1 (8 oz) plain yogurt
3 Tablespoons apple cider vinegar
½ teaspoon sea salt
¼ tsp. Cayenne pepper

Optional toppings: diced tomato, chopped peppers, green onions, fresh parsley

In blender: cucumber, garlic cloves, 1 cup chicken broth and blend until smooth. Pour this into large bowl.

In blender, 1 cup remaining chicken broth, sour cream, yogurt, vinegar, salt & pepper. Process until ingredients are well blended. 

Pour into bowl with first ingredients. Stir well. Chill two hours. Ladle into small bowls or tea cups and top with desired toppings.  Serve with slices of (raw) cheese.

Works for me - and join other real foodies with Kelly the Kitchen Kop.


share facebook tweet

1 comment:

  1. Julie shared some of this with me. I'm enjoying it right now. I really didn't expect to like a cold soup, but I do. It would be good with a grilled cheese. I think I'll go make one with pesto, onions, a slice of heirloom tomatoe, grilled in pastured hog bacon fat.



Related Posts with Thumbnails