White Gazpacho - cooking recipe

Ingredients

3 medium cucumbers
1 clove garlic
3 c. chicken broth
2 c. sour cream
1 c. yogurt
3 Tbsp. white vinegar
2 tsp. salt
3 tsp. pepper
4 medium tomatoes, peeled and chopped
1/2 c. chopped green onions
1/2 c. fresh parsley
3/4 c. toasted almonds
cilantro (optional)

Preparation

Peel and dice cucumbers.
Place in blender with garlic and a small amount of chicken broth.
Puree.
Add remaining broth and blend well.
Mix sour cream and yogurt in bowl and thin with about 1/3 of cucumber mixture.
Add remaining cucumber mixture to bowl. Season with vinegar, salt and pepper.
Chill for 6 to 8 hours. Serve in large chilled bowls surrounded with tomatoes, green onions, parsley and cilantro and almonds in smaller bowls.