Gazpacho Blanco

Gazpacho Blanco

5 medium cucumbers, peeled, seeded and chopped
5 cups chicken stock (I use Rachel Ray’s brand)
3 cups sour cream (you can use low-fat)
1 ½ cups plain low-fat yogurt
1/3 cup white vinegar
½ teaspoon salt
3 cloves garlic, minced
Chopped and seed tomatoes (I like Roma tomatoes)
Chopped toasted almonds
Chopped fresh parsley
Sliced scallions

Whirl cucumbers in a food processor with a little chicken stock. Pour into a mixing bowl; add remaining stock, sour cream, yogurt, vinegar, salt and garlic. Stir just to mix. Chill thoroughly, for at least 4 hours. Stir again before serving. Sprinkle each serving with tomatoes, toasted almonds, fresh parsley and sliced scallions.

This makes a lot and is not as low-fat as regular gazpacho, but it is so delicious on a hot summer day!