White Gazpacho (Cold Soup) Recipe

• 1/2 c. lowfat sour cream (the non-fat kind works well)
• 1/2 c. plain yogurt (non-fat or possibly low fat)
• 1 can condensed chicken broth (Campbell's) undiluted!
• 1 tbsp. vinegar
• 1 teaspoon dill weed, dry
• 1/2 teaspoon crushed garlic (or possibly 1 tbsp. minced onion if you prefer)
• 1/2 teaspoon grnd pepper
• 1 med. to lg. cucumber, peeled and seeded

1. Place all ingredients except the cucumber in a blender and blend well.
2. Chop the cucumber in 1 inch pcs and add in to the mix in the blender.
3. Turn the blender on briefly, and then check the consistency of the Gazpacho.
4. Your want the cucumber to be in tiny pcs, but not blended smooth.
5. Chill at least one hour before serving.
6. Garnish with minced parsley or possibly chives.
7. Serves two.

sour cream, plain yogurt, condensed chicken broth, vinegar, dill, garlic, grnd pepper, cucumber

Taken from cookeatshare.com/recipes/white-gazpacho-cold-soup-53815 (may not work)