Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes White Gazpacho 2.9 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2021 Print Rate It Share Share Tweet Pin Email Servings: 10 This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup. Ingredients 4 medium cucumbers, peeled, seeded, and roughly chopped 2 cloves garlic, crushed 3 cups Homemade Chicken Stock, Homemade Vegetable Stock or low-sodium, canned 2 cups sour cream 2 teaspoons coarse salt ¼ cup freshly squeezed lemon juice Chopped tomatoes, for garnish (optional) Chopped fresh flat-leaf parsley, for garnish (optional) Thinly sliced scallions, for garnish (optional) Coarsely chopped walnuts, for garnish (optional) Chopped hard-boiled eggs, for garnish (optional) Freshly grated sharp white cheddar cheese, for garnish (optional) Directions In the jar of a blender, combine 2 cucumbers, 1 clove garlic, and 1/2 cup stock. Blend until smooth. Transfer to a large bowl. Blend the remaining 2 cucumbers, clove of garlic, and 1/2 cup stock until smooth; add to bowl. Whisk in the remaining 2 cups stock and the sour cream, salt, and lemon juice. Cover, and chill in refrigerator for at least 1 hour and up to 4 hours. Place tomatoes, parsley, scallions, walnuts, eggs, and cheese in separate bowls. Ladle soup into bowls, and garnish with desired condiments. Rate it Print