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Cuban White Gazpacho Soup recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & 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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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