White Spanish Gazpacho Recipe

• 3 med. cucumbers
• 1 clove garlic
• 3 c. chicken broth
• 3 c. lowfat sour cream
• 3 tbsp. white vinegar
• 2 teaspoon salt
• 4 med. tomatoes
• 1/2 c. minced parsley
• 1/2 c. sliced green onion
• 3/4 c. toasted, salted, slivered almonds
• 1 1/2 c. croutons
• 1 c. cubed avocado

1. (Cottage cheese blended till smooth may be substituted for lowfat sour cream.)
2. Peel and chunk cucumbers; combine with garlic and 1/2 c. chicken broth in blender.
3. Blend till smooth.
4. Add in remaining chicken broth.
5. Add in and stir in lowfat sour cream, then vinegar and salt.
6. Chill.
7. Peel and chop tomatoes.
8. Serve in small bowls with tomatoes, parsley, onion, almonds, croutons, and avocado sprinkled on top.
9. Note: May be made ahead and frzn without lowfat sour cream or possibly chicken broth.
10. Add in these after thawing.

cucumbers, clove garlic, chicken broth, sour cream, white vinegar, salt, tomatoes, parsley, green onion, almonds, croutons, avocado

Taken from cookeatshare.com/recipes/white-spanish-gazpacho-53833 (may not work)