---------- Recipe via Meal-Master (tm) v8.01
  
       Title: White Gazpacho
  Categories: Appetizers, Soups/stews
       Yield: 6 servings
  
       4 ts Instant Chicken Bouillion OR       16 oz (1 pk) Sour Creem
       4 ea Cubes Chicken Bouillion             2 tb Lemon Juice
       2 c  Boiling Water                     1/4 ts Garlic Powder
       3 ea Med Cucumbers                     1/4 ts 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 1/2 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.
  
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