Jack Fry's White Gazpacho

By Beth Hensley

6 cups chicken stock

2 cups dry white wine

1/2 cup white wine vinegar

1 white onion, finely chopped

4 green onions, sliced

3 cucumbers, peeled, seeded and diced

2 green bell peppers, diced

2 ribs celery, diced

3 heads Belgian endive, trimmed, quartered and thinly sliced (see note)

1/4 cup olive oil

5 tablespoons chopped fresh dill

2 cloves garlic, minced

1/4 teaspoon white pepper

Salt to taste

In a saucepan combine chicken stock, wine and vinegar. Bring to a· boil and simmer 10 minutes. Remove from heat, cool completely and refrigerate.

In a large bowl combine remaining ingredients. Add chilled chicken stock mixture. Stir until well-blended. Serve very cold.

Makes 3 quarts.

Note: Belgian endive is a small (about 6-inch-long) cigar-shaped head of cream-colored, tightly packed, slightly bitter leaves.