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Cuban White Gazpacho Soup recipe
courtesy of
Cocina Cubana Club (please join) / Pascual Perez
and chef Sonia Martinez
2 medium cucumbers
2 cloves garlic, crushed
1 pint sour cream
1/2 to 3/4 cup plain yogurt as needed
salt and pepper to taste
1/4 to 1/2 cup chicken stock (if needed)
3 dashes Tabasco
Chopped scallions, and parsley for garnish
Slivered almonds for garnish
Peel cucumbers; mince in food processor. Add garlic, sour cream, 1/2
cup
yogurt, salt, and pepper; blend. Adjust consistency by adding stock
if too
thick or more yogurt if too thin. Add Tabasco, and adjust seasoning
to taste. Place in covered container and chill overnight.
To serve, garnish with scallions, parsley, and almonds.
recipe is my modification of one found on the internet...
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Instructions on
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