Title: Champagne Gazpacho with Dilled Sour Cream
Categories: Soup Stew
Yield: 9 Servings

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 lengtthwise 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

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).

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

By igor@digex.net on Jan 28, 1997.

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