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White Gazpacho

3 cucumbers
4 teaspoons chicken soup base or bouillon granules
2 cups water, boiling
2 cups sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Pare, seed, and dice cucumbers.
2. In a small saucepan dissolve chicken base in boiling water. Cool.
3. In a blender or food processor combine the diced cucumber and 1/2 cup of the bouillon liquid until smooth.
4. In another bowl combine the remaining cucumber, the remaining bouillon liquid, sour cream, lemon juice, garlic powder, and pepper; mixing well. Chill thoroughly before serving.

Makes 3 servings.