White Gazpacho - cooking recipe

Ingredients

2 cups chicken broth or 2 cups vegetable broth
3 medium cucumbers
16 ounces sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic granules
1/4 teaspoon fresh ground pepper
salt, to taste
toasted slivered almonds or toasted crouton, to taste, for garnish

Preparation

Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
Season to taste with salt.
Chill in refrigerator for at least 2 hours.
Garnish as desired.
Keep any left over soup in refrigerator.