White Gazpacho


This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup.


  • 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)


  1. 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.

  2. 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.

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