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White Gazpacho Recipe
Prep time
Total time
This lovely summer soup is just amazingly flavorful and perfect for a light lunch, or as the start to a summer tea party.
Recipe type: Main Dish
Serves: 12
  • 4-5 medium (or 3 large) cucumbers, peeled and cut in chunks
  • 3 c. chicken broth
  • 3 T. white vinegar
  • 3 c. (24 oz. tub) sour cream* or
  • 1 to 1½ t. sea salt
  • 3 cloves garlic
  • ½ c. chopped shallots or scallions
  • ½ c. fresh parsley chopped (or ΒΌ cup dried)
  • Slivered almonds
  • 2 to 3 fresh tomatoes diced small
  • or 2-3 sun dried tomatoes cut into small slivers with scissors.
  1. Combine cucumbers, broth, vinegar, sour cream, salt, garlic, scallions and parsley in a large pot with pouring spout or a gallon glass jar.
  2. Blend with an immersion blender until only small chunks remain. Or you may use a traditional blender, stirring together the ingredients above and processing in batches.
  3. Pour into an airtight serving container. I like to store it in large glass jars.
  4. Chill.
  5. Serve chilled, and top with slivered almonds and diced tomatoes.
* The fat in the sour cream tempers the spiciness of the shallots and garlic. You can use lower fat, or lite sour cream, but you may want to use powdered onion/garlic or cut back on the onion and garlic.
For my Trim & Healthy readers: make your soup a Fuel Pull by using 0% Greek Yogurt & fat free chicken broth, and go light on the almond slivers. Or go S style with full fat or light sour cream and chicken broth. https://gwens-nest.com/family-favorite-recipes/white-gazpacho-recipe
Recipe by Gwen's Nest at https://gwens-nest.com/white-gazpacho-recipe/