Recipe - White Gazpacho

4 teaspoon Instant Chicken Bouillion OR
2 cup Boiling Water
16 ounce (1 pk) Sour Creem
One fourth teaspoon Garlic Powder
4 Cubes Chicken Bouillion
3 Med Cucumbers
2 tablespoon Lemon Juice
One fourth teaspoon Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.

In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with One half Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.

SUGGESTED CONDIMENTS:

Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

From "Real Lemon Recipe Collection", RealLemon Juice Company.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlemon.zip