White Gazpacho
Recipe from The California Heritage Cookbook by The Junior League of Pasadena
This is one of our family favorite recipes. It’s perfect for summer and it’s really tasty. Just remember to make it hours ahead of time or the day before. We also like to add 1/2 to 1 tsp of dill.
- 3 Med Cucumbers
- 1 clove garlic
- 3 cups chicken broth
- 2 cups sour cream
- 1 cup yogurt
- 3 tbs white vinegar
- 2 tsp salt
- 2 tsp pepper
- 4 medium tomatoes, peeled and chopped
- 1/2 cup chopped scallions, including tops
- 1/2 cup chopped fresh parsley
- 3/4 cup toasted almonds or sunflower seeds
Peel and dice the cucumbers. Place in a blender with the garlic and a small amount of the chicken broth. Puree the mixture. Add the remaining broth and thoroughly blend the ingredients. Mix the sour cream and yogurt in a medium-sized bowl and thin with about 1/3 of the cucumber mixture. Add the remaining cucumber mixture to the bowl. Season with the vinegar, salt, and pepper. Chill for 6-8 hours. Serve in large chilled bowls surrounded by tomatoes, scallions, parsley and almonds or sunflower seeds in smaller bowls.