Recipe(tried): White Gazpacho Soup

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
cup chopped scallions, including tops
cup chopped parsley or chopped cilantrillo, if available
cup toasted sliced almonds

Peel and dice the cucumbers. Place in blender with the garlic and 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!