White Gazpacho

origin unknown

adapted by Carla Jones and Kathy Lindenbaum

serves 4 lightly

1 1/2 cucumbers, peeled, seeded and cut into large pieces

1 small garlic clove, peeled and mashed

2 scallions, whites only, cleaned and finely chopped

1 1/2 tablespoons rice wine vinegar

1 cup sour cream

1 cup chicken broth

1/2 teaspoon salt (to taste)

toasted, slivered almonds for garnish

Process cucumbers, garlic and scallions in a food processor. Add rice wine vinegar and pulse on and off until the ingredients are well mixed and smooth. Add sour cream and half of the chicken broth. Pulse until smooth. Add rest of the chicken broth and salt to taste. Puree until you have a smooth soup.

Refrigerate at least 1 1/2 hours. Serve chilled. Garnish with almonds.

This recipe's ingredients fit in a regular-sized Cuisinart work bowl. To double the recipe, make two separate batches.