WHITE GAZPACHO
Serves 8

3 medium cucumbers
1 garlic clove, or more, if preferred
3 cups Chicken broth
2 cups sour cream
1 cup yogurt
3 tb white vinegar
pinch of sugar
2 tsp salt
2 tsp white ground pepper
4 medium tomatoes, peeled and chopped
½ cup chopped scallions, including tops
½ cup chopped parsley or chopped cilantrillo, if available
¾ cup toasted sliced almonds

Peel and dice the cucumbers. Place in blender with the garlic and ½ cup of chicken broth. Puree the mixture, adding, little by little, the remaining broth. Mix the sour cream and yogurt in a medium-sized bowl and thin with about 1/3 of the cucumber mixture. Add the remaining cucumber mixture to the bowl. Season with the vinegar, pinch of sugar, salt and pepper. Chill for 6-8 hours. Serve in chilled crystal bowls, surrounded by small bowls with the tomatoes, scallions, Parsley and sliced almonds. Each guest will select the preferred garnishes. Beautiful and delicious!