White Gazpacho

This is super easy to make if you’ve got an immersion blender. Place the cucumbers, broth, sour cream, vinegar, garlic, scallions, parsley and salt in a large stock pot with a pouring spout. Process with a hand blender until only small chunklets remain.

Alternatively, process cucumbers, scallions/shallots, garlic, parsley, salt and one cup of broth in a regular blender. Stir into remaining broth, sour cream, and vinegar. Taste and adjust seasonings to your liking.

Serve immediately, topped with fresh diced tomatoes and slivered almonds. Or pour into storage containers, chill and serve later.

Original amounts yields 12 one-cup servings. Will last a week in the fridge.

Added bonus: this is a healthy ‘raw’ soup and a great way to get fresh garlic and onion in your diet, which is especially good if you get a summer cold. Soup is spiciest right after you make it, and mellows with age.

Note: If you use light or fat free sour cream, then it will be a LOT spicier. You may want to substitute powdered garlic or onion, or cut back the proportions to taste.