White Gazpacho


4 t. chicken bouillon (or 4 cubes)
2 c. boiling water
3 med. cucumbers, pared, seeded and cut into cubes (about 3 c.)
1 tub (16 oz.) sour cream)
2 T. realemon juice
1/4 t. garlic powder
1/ t. pepper
Condiments: chopped fresh tomato, chopped green onions, toasted croutons, chopped green pepper, toasted slivered almonds

Dissolve bouillon in water using small saucepan. Cool completely. Process (or use blender) cucumber with 1/2 c. bouillon until smooth. In medium bowl combine processed cucumber and remaining bouillon, sour cream, realemon, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments.

Makes 1 1/2 qts.