The Tandem Tasters love making and sampling soup, anytime of year. Our team begins to taste and test new soups every autumn for one of our culinary columns. Since summer  weather seems to be hanging on in Florida and Arizona, we are featuring another cold soup.
As much as we love gazpacho, especially at harvest time, this white gazpacho offers a different taste sensation. I received this recipe from Esther Williams of B&G’s Soup Stop in Sarasota, Florida.  When ever I get that soup urge, I know I will have at least 8 choices to choose from everyday at B&G’s.
White Gazpacho
Ingredients
2 cucumbers, peeled and seeded
1 medium clove garlic
1-1/4 cups chicken stock
1-1/4 cups sour cream
tsp rice vinegar
1/4 cup tomato, seeded and diced
1/4 cup chives
1 tsp salt
Method
Cut cukes in 2 inch chunks. Place cucumber and garlic in a food processor or blender until evenly pureed.
Add chicken stock, sour cream, vinegar and salt.
Mix briefly, just to blend.
Chill one hour.
Pour soup into serving bowls, sprinkle with chopped tomato and chives.
Serve immediately.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.