White Gazpacho

4-6 servings

2 medium cucumbers, peeled, seeded and roughly chopped
1 clove garlic, crushed and divided
1 1/2 cups chicken broth, divided
1 cup sour cream
1/2 cup plain yogurt
1 1/2 T white wine vinegar
1 tsp kosher salt
1/2 tsp ground white pepper
1/8 tsp sugar
2 T fresh lemon juice
2 tsp chopped fresh dill, chives and parsley, each
Fresh grape tomatoes, quartered; fresh parsley leaves, toasted sliced almonds, fresh chopped scallions
garnish w/ fresh dill springs

In electric blender, combine 1 cucumber, 1/2 clove garlic, and 1/4 cup chicken broth.  Blend until smooth.  Transfer to a large bowl.

Blend the remaining cucumber, 1/2 clove garlic, and 1/4 cup broth until smooth; add to prepared mixture.

whisk the remaining chicken broth with sour cream, yogurt, white wine vinegar, salt, white pepper, sugar, lemon juice, and herbs

Cover and refrigerate for at least 1 hour

Place tomatoes, parsley, almonds, and scallions in the bottom of serving bowls.

Ladle into bowls and garnish as desired.