Title: Cheeca Lodge's White Gazpacho
Categories: Soup
Yield: 8 Servings

1		Red bell pepper; cored, seeded and finely diced
1		Green bell pepper; cored seeded and finely diced
1		Yellow bell pepper; cored, seeded and finely diced
2		English cucumbers; peeled and finely diced
6		Roma or plum tomatoes; finely diced
4	c	Buttermilk
2	c	Sour cream
		Salt and pepper
		Pita croutons

Toss together the peppers, cucumbers and tomatoes reserving a little tomato and cucumber for garnish. Beat together the buttermilk and sour cream then gradually whisk in the lime juice. Add vegetables to buttermilk mixture. Season to taste with salt and pepper. Serve with a garnish of cucumber and tomato and arrange pita croutons around the edge of soup bowl.

Nutritional info per serving: 285 cal; 10g pro, 32g carb, 14g fat (43%)

Source: Cheeca Lodge, Florida Keys Miami Herald 8/3/95

Formatted 8/3/95 Lisa Crawford (LISA_POOH@DELPHI.COM)

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