White Gazpacho

Ingredients

 * 2 cucumbers, peeled and diced
 * 1 clove garlic
 * 1 green pepper, diced
 * 750 ml (1 1/4 pints) chicken stock
 * 425 ml (l5 fl oz) thick sour cream
 * 225 ml (8 fl oz) natural yogurt
 * 3 tablespoons white wine vinegar
 * 2 teaspoons salt
 * pepper to taste

Directions

 * 1) Place the cucumbers, garlic and green pepper in a food processor or bender with a little of the chicken stock. Puree until smooth, then add the remaining stock.
 * 2) Put the sour cream and yogurt into a howl and stir in a little of the pureed mixture to thin.
 * 3) Stir in the remaining mixture, and add the vinegar, salt and pepper. Chill.
 * 4) Serve garnished with parsley and accompanied by howls of diced cucumber, green pepper and flaked almonds.