White Gazpacho

4 t Instant Chicken Bouillion OR

4 ea Cubes Chicken Bouillion

2 c Boiling Water

3 ea Med Cucumbers

16 oz (1 pk) Sour Creem

2 T Lemon Juice

1/4 t Garlic Powder

1/4 t Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.