4 cups chicken broth (if using store-bought chicken broth make sure there isn't any msg in it); 2 cups buttermilk; 3 medium cucumbers; 2 tbsp. lemon juice; 1 garlic clove, pressed; 1/2 cup finely chopped red pepper; 1 cup herb croutons; salt and pepper to taste.
Pare and seed the cucumbers, and cut them into cubes. Blend the cucumbers and garlic in a blender with 1 cup chicken broth until smooth. In a bowl, combine blended cucumber, the rest of the broth, buttermilk, lemon juice and chopped peppers, and mix well. Season to taste, cover and chill for an hour. Serve the white gazpacho with warm herb croutons on top.
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.