White Gazpacho

Combine the peeled and diced cucumbers, garlic clove, and diced green pepper in a blender. Blend until smooth.

Pour the blended vegetable mixture into a large mixing bowl.

Add the chicken stock to the vegetable mixture and stir to combine.

In a separate bowl, whisk together the thick sour cream and natural yogurt until well blended and smooth.

Gradually pour the sour cream and yogurt mixture into the vegetable and stock mixture, stirring constantly to ensure even distribution and prevent lumps.

Add the white wine vinegar, salt, and pepper to taste, stirring thoroughly to incorporate all seasonings.

Refrigerate the gazpacho for at least 15 minutes before serving to allow flavors to meld and the soup to chill completely.

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed before serving. Ladle into chilled bowls and serve cold.