Side Pannel
Champagne Gazpacho with Dilled Sour Cream
Champagne Gazpacho with Dilled Sour Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Stews
Ingredients List
- 3/4 c Nonfat sour cream
- 2 tb Chopped fresh dill
- 1 tb Champagne vinegar
- 1/2 c Champagne vinegar
- 1/4 c Coarsely chopped shallots
- 1/4 c Coarsely chopped fresh basil
- 1/4 c Coarsely chopped fresh
- -cilantro
- 2 tb Extra-virgin olive oil
- 1/2 ts Hot sauce
- 2 lb Plum tomatoes; coarsely
- -chopped
- 1 1/4 lb Cucumbers; peeled, halved
- -lengthwise and coarsely
- -chopped
- 3/4 lb Red bell peppers; coarsely
- -chopped
- 1/4 ts Salt
- 1/4 ts Pepper
- 14 1/2 oz Diced tomatoes; (1 can)
- -undrained
Directions
Combine the first 3 ingredients in a small bowl; stir well. Cover and
chill.
Combine 1/2 cup vinegar and next 8 ingredients (1/2 cup vinegar through
bell peppers) in a large bowl; stir well. Cover and marinate in
refrigerator for 2 hours.
Place half of tomato mixture in a food processor, and process until well-
blended.
Pour the mixture into a large bowl; repeat procedure with remaining tomato
mixture. Add salt, pepper, and diced tomatoes to pureed tomato mixture;
stir well.
Cover and chill 8 hours. Yield: 9 servings (serving size: 1 cup soup and 4
teaspoons sour cream mixture).
Serving Ideas : Serve with sour cream mixture.
chill.
Combine 1/2 cup vinegar and next 8 ingredients (1/2 cup vinegar through
bell peppers) in a large bowl; stir well. Cover and marinate in
refrigerator for 2 hours.
Place half of tomato mixture in a food processor, and process until well-
blended.
Pour the mixture into a large bowl; repeat procedure with remaining tomato
mixture. Add salt, pepper, and diced tomatoes to pureed tomato mixture;
stir well.
Cover and chill 8 hours. Yield: 9 servings (serving size: 1 cup soup and 4
teaspoons sour cream mixture).
Serving Ideas : Serve with sour cream mixture.
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