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
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
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.