Champagne gazpacho with dilled sour cream Recipe

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Champagne gazpacho with dilled sour cream

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Soups, Spanish, Stews, Western European

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Ingredients:

3/4	cup	Nonfat sour cream
2	tbsp	Chopped fresh dill
1	tbsp	Champagne vinegar
1/2	cup	Champagne vinegar
1/4	cup	Coarsely chopped shallots
1/4	cup	Coarsely chopped fresh basil
1/4	cup	Coarsely chopped fresh
		-cilantro
2	tbsp	Extra-virgin olive oil
1/2	tsp	Hot sauce
2	lbs	Plum tomatoes, coarsely
		-chopped
1 1/4	lbs	Cucumbers, peeled
		Halved lengtthwise and
		-coarsely chopped
3/4	lbs	Red bell peppers, coarsely
		-chopped
1/4	tsp	Salt
1/4	tsp	Pepper
14 1/4	oz	Diced tomatoes, (1 can)
		-undrained

Procedures:

1	Combine the first 3 ingredients in a small bowl; stir well.
2	Cover and chill.
3	combine ?cup vinegar and next 8 ingredients (?cup vinegar through bell peppers) in a large bowl; stir well.
4	Cover and marinate in refrigerator for 2 hours.
5	place half of tomato mixture in a food processor, and process until well-blended.
6	pour the mixture into a large bowl; repeat procedure with remaining tomato mixture.
7	Add salt, pepper, and diced tomatoes to pureed tomato mixture; stir well.
8	cover and chill 8 hours.
9	Yield: 9 servings (serving size: 1 cup soup and 4 teaspoons sour cream mixture).
10	per serving: 101 calories; 4g fat (31% calories from fat); 3g protein; 16g carbohydrate; 3 mg cholesterol; 103mg sodium recipe by: cooking light, jul/aug 1995, page 120