Monday, July 30, 2012

Gazpacho blanco

I recently updated one of our favorite summertime soups.  Made from a cucumber base, this soup is cool and creamy, and just plain delicious for supper when it's too darned hot to cook.  If you want to make a (much) spicier version, there is always delectable Cucumber Wasabi Soup.

Gazpacho Blanco

1 1/2  large English cucumbers, 1/2 peeled
2 cloves of garlic
1/4 c green onions, sliced
2 T fresh dill (or 2 t dried)
2 T lemon juice
1 t sugar
8 oz plain yogurt (low fat is fine)
2 c buttermilk

Salt and pepper to taste (you might want to use white pepper if you have it)
Sour cream and extra dill (optional garnishes)

Process everything together until smooth. Top each bowl with a little dollop of sour cream and a sprig of dill if you want.

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