Gazpacho blanco/White Gazpacho

Many many years ago, I purchased a low-fat Mexican cook book from the bargain bin of my local Waldenbooks. To be honest, I have only ever tired a few recipes out of it. This is not to say that there aren't plenty of really good recipes in it though. The one that I love, LOVE, the most is the White Gazpacho or Gazpacho blanco. ¡Es la bomba! It's da bomb.

According to Wikipedia, Gazpacho originally started out "white" coming Southern Spain's Andalusia area. But, post 1492 (Colón a España le dijo "adiós") and with the arrival of the tomato to Europe, Gazpacho became red and renown. Either way it is a delightfully refreshing and satisfying dish.

This is a great vegetarian dish or just a good way to get a serving of vegetables into your diet for a couple of days. See also Vulcan Plomeek Soup.

Gazpacho blanco/White Gazpacho

Ingredients


Original version

• 1 European cucumber (the long skinny kind)
• 2 cups plain yogurt
• 2 tablespoons lemon juice
• 1 clove of garlic
• 2 cups low-sodium chicken broth
• 2 tablespoons chopped cilantro
• 2 tablespoons of sliced green onions (scallions)

My version

• 4 cucumbers (the fat American kind)
• 2 cups plain yogurt
• 2 tablespoons lemon juice
• 1 clove of garlic
• 2 cups vegetable broth
• 2 tablespoons chopped cilantro
• 2 tablespoons of sliced green onions (scallions)

Directions

1. Peal and coarsely chop the cucumbers. In a blender or food-processor whirl the chopped cucumber, yogurt, lemon juice and garlic until smoothly puréed
   
   
2. Pour purée into a 2 quart container and stir in broth
   
   
3. Cover and refrigerate until cold (2 hours) or until the next day, then stir in cilantro and onion
   

Serving

• Pour into a non-metal bowl or pitcher.
• Serve in bowls or glasses.
• Garnish with cilantro and onion.

Notes

• I have wanted to use the Eurpean cucumbers because the seeds are usually not and issue.
• I use whole, plain yogurt. It gives a better consistency.
• I usually have it with some crusty bread (a batard or a baguette) and a nice cheese.

§