White Gazpacho
by Chef Andreas Jimenez, Ritz-Carlton Denver
June 17, 2008
Ingredients:
- 4 medium cucumbers (peeled and seeded)
- 2 cloves garlic, chopped
- 2 cups sour cream
- 1 cup plain yogurt
- 1 cup chicken broth
- 2 tablespoons sherry vinegar
- 2 teaspoon Tabasco sauce
- Salt and pepper, to taste
- Extra Virgin olive oil
Serve with toasted flat bread and peeled green grapes.
Put in a blender all the ingredients except the salt, pepper and olive oil and blend until smooth.
Taste and season with salt and pepper.
Blend again and while the blender is add olive oil to taste.
Chill for at least 3 hours and serve with Pealed green grapes and toasted flat bread.
Enjoy!
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