White Gazpacho

I love cold soup, especially my gazpacho served in avocado shells. Here is a different version of gazpacho. This recipe comes from Cahoots Cookbook by Lisa Jones & Jim Subject. Let me know if you like it.
Betz


White Gazpacho

Serves 6 - 8

3 cucumbers (I use English, peeled)
4 tomatoes, chopped
1/2 cup green onions, thinly sliced
1/2 cup fresh parsley, chopped
3 cloves garlic, finely chopped
1 cup plain yogurt
2 cups low fat sour cream
1 cup chicken broth
3 Tablespoons red wine vinegar
juice of 1 lemon
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1 cup sunflower seeds, toasted and salted for garnish

Dice one of the cucumbers and add to a bowl along with the chopped tomatoes, green onions, parsley and garlic.

Cut the remaining 2 cucumbers into one inch cubes

In the food processor or blender, add one half of the cucumber pieces and puree with the sour cream until smooth. Add to the bowl of vegetables. Repeat this step with the ofther half of the cucumber pieces and the yogurt. Add to the bowl of vegetables.

Add the chicken broth, red wine vinegar, lemon juice, salt and white pepper. Stit well and chill for at least 2 hours.

To serve, top with sunflower seeds.