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No Tomato Gazpacho Soup Recipe


2 medium English cucumbers,
2 cloves garlic, crushed and chopped,
1 cup sour cream,
1 cup plain yogurt,
1 cup chicken stock,
1 cup cold water,
1 tablespoon vegetable oil,
4 dashes hot sauce,
1 teaspoon each freshly chopped parsley and dill,
1 avocado, peeled and diced,
salt and white pepper to taste.


Wash and grate the cucumbers on the larger side of a grater. You don't have to peel them. Place the grated cucumber in a bowl and add the other ingredients. Whisk all the ingredients until they are mixed well. Taste the gazpacho and adjust the seasoning. Pour the soup in a plastic container and cover with a lid. Keep the gazpacho soup refrigerated for at least 30 minutes before serving in order to blend the flavors. Serve in chilled soup bowl. This is the no tomato gazpacho soup. If you want a recipe for the original gazpacho, click here - Gazpacho Soup.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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