Gazpacho Blanca (cold soup)

This recipe comes from my mom's bff,  CY, who has moved to Fairhope AL. She  recently visited the Old 27 Grill and came across this soup that she loved. She was able to get the the recipe from the chef, William Stitt and has shared it with all of us. It was his mothers recipe and he's been making it since he was child.  We made this soup and it is fabulous. By the way,  Tom does not care for cold soup but loved this as well.
So give it a try and let us know what you think.

If you are are gardener, then by now you are flooded with cucumbers, tomatoes, scallions and parsley, so here is a great use for all of this!

9 medium cucumbers, peeled, seeded and coarsely chopped.
9 cups of chicken broth
9 cups of sour cream
9 T white vinegar
1 T salt
6 gloves of garlic, crushed

Condiments for topping per serving:
1 t tomatoes diced
1 t scallions, sliced
1 t parsley, fresh, chopped


Whirl the cucumber in a food processor with a little chicken broth for a very short time. Pour into mixing bowl.  Add remaining chicken broth, sour cream, vinegar, salt and garlic.

Stir just enough to mix. Chill thoroughly, at least 2-3 hours.

Before serving, stir again.  Ladle into cups or bowls and sprinkle condiments on top.

This yields 18 small bowls or 12 large bowl. We had 10 people over and served by the cup and had 2 bowls left the next day. Big hit. Probably even better the next day!

Thanks CY we love you!
Tom and Debbie