---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Gazpacho
 Categories: Appetizers, Soups
      Yield: 6 Servings
 
      4 ts Chicken bouillion -OR-
      4    Chicken bouillion cubes
      2 c  Water; boiling
      3 md Cucumbers
     16 oz Sour cream
      2 tb Lemon juice
    1/4 ts Garlic powder
    1/4 ts Pepper
           Suggested Condiments:
           Fresh tomato; chopped
           Green onions; chopped
           Green peppers; chopped
           Slivered almonds; toasted
           Croutons; toasted
 
  Pare and seed cucumbers. Cut into cubes so that you have about
  3 cups of cubes.

  In small saucepan, dissolve bouillion in water. Cool completely. In
  blender or food processor, blend cucumber with 1/2 cup bouillon
  liquid until smooth. In medium bowl, combine cucumber mixture,
  remaining bouillon liquid, sour cream, lemon juice, garlic powder,
  and pepper; mix well. Chill thoroughly. Garnish as desired. Serve
  with condiments. Refrigerate left overs.
 
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