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.

Julie