White Gazpacho

3 medium cucumbers, peeled and cut into chunks

3 cups cooled chicken broth

3 cups sour cream or yogurt

3 Tbsp. white vinegar

1 1/2 tsp. salt

1 clove garlic, crushed

2 tomatoes chopped

1/2 cup sliced green onions

1/2 cup finely chopped parsley

1/2 cup sliced almonds, toasted (optional)

Whirl cucumbers in blender or food processor with a little chicken broth until smooth. Stir in remaining broth, sour cream, vinegar, salt and garlic. Stir gently and chill. When ready to serve, sprinkle tomatoes, onions, parsley and almonds on top as a garnish.

These soups are so easy and delicious when the vegetables are in season. I just keep them in refrigerator for quick refreshing snack.