Sour Cream Gazpacho
A cool, creamy cucumber gazpacho with tangy vinegar and toasted almonds, perfect for hot days or as a refreshing appetizer for gatherings.
Ingredients
Instructions
- Combine 1 peeled cucumber, garlic, 1 cup sour cream, and 1 cup chicken broth in a blender and blend until smooth.
- Repeat with the remaining ingredients until all are blended.
- Combine all blended mixtures and add vinegar and salt, then blend briefly to incorporate.
- Chill the soup in the refrigerator for at least 1 hour.
- Serve topped with toasted almonds.
Tips & Substitutions
For added flavor, consider using Greek yogurt instead of sour cream for a tangy twist. Fresh herbs like dill or parsley can enhance the taste. If you prefer a spicier kick, add a dash of hot sauce or diced jalapeños. Ensure the cucumbers are well-peeled to avoid bitterness. Toasted almonds add a delightful crunch and can be replaced with walnuts for a different texture.
Serving Suggestions
Serve the gazpacho chilled for a refreshing appetizer or light meal, topped with toasted almonds for crunch. It pairs beautifully with Mediterranean recipes like Greek Style Orzo With Spinach And Tomatoes or a simple green salad. For a more filling option, serve with crusty bread or grilled chicken skewers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. Avoid reheating in the microwave, as this can change the texture; instead, serve it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Gazpacho contains roughly 413 calories, with 18g protein, 88g carbohydrates, and 2g fat. It is an excellent source of vitamin C (69% of the Daily Value), calcium (42% of the Daily Value), and protein (36% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gazpacho vegan?
Yes, you can easily make this gazpacho vegan by substituting the sour cream with a plant-based yogurt or cashew cream. Use vegetable broth instead of chicken broth to keep it fully vegan. This will maintain the creaminess and flavor while accommodating dietary preferences.
How do I adjust the thickness of the soup?
To adjust the thickness of the gazpacho, you can add more chicken broth for a thinner consistency or use less sour cream for a thicker soup. It's best to start with the amounts in the recipe and gradually add more liquid or cream until you reach your desired consistency.
What can I use instead of cucumbers?
If you don't have cucumbers, zucchini can be a great alternative, offering a similar texture and mild flavor. Additionally, you could try using avocados for a creamier version. Just keep in mind that different vegetables may slightly alter the final taste of the gazpacho.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).