Champagne gazpacho with dilled sour cream
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Nonfat sour cream |
| 2 | tablespoons | Chopped fresh dill |
| 1 | tablespoon | Champagne vinegar |
| ½ | cup | Champagne vinegar |
| ¼ | cup | Coarsely chopped shallots |
| ¼ | cup | Coarsely chopped fresh basil |
| ¼ | cup | Coarsely chopped fresh cilantro |
| 2 | tablespoons | Extra-virgin olive oil |
| ½ | teaspoon | Hot sauce |
| 2 | pounds | Plum tomatoes; coarsely chopped |
| 1¼ | pounds | Cucumbers; peeled, halved lengthwise and coarsely chopped |
| ¾ | pounds | Red bell peppers; coarsely chopped |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 14½ | ounce | Diced tomatoes; (1 can) undrained |
Directions
Combine the first 3 ingredients in a small bowl; stir well. Cover and chill.
Combine ½ cup vinegar and next 8 ingredients (½ 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.
NOTES : From Chef Susan Weaver of Fifty-Seven, Fifty-Seven in the Four Seasons Hotel. As executive chef of the Four Seasons Hotel, Susan Weaver is one of New York's preeminent female chefs. In 1987, while working as executive sous-chef at the Ritz-Carlton in Chicago, she was the only woman to compete in the Bocuse d'Or in Lyon, France, where she place in the top 10. The following year she was the only female finalist in the 22-year history of the Prix Culinaire International Pierre Taittinger in Paris.
Thrilled to be working in New York, she describes her evolving style of cooking as "progressive and eclectic" and her restaurant as "a very luxurious American grill." Chef's note. "I serve this gazpacho with a rice-paper roll filled with julienned vegetables. To make it: Soak the rice paper in cold water until pliable, about 2 minutes. Fill with chiffonade of romaine, basil, and mint and julienned carrots and jicama. Roll the paper and slice. Use 3 slices as a garnish for the soup." Recipe by: Cooking Light, Jul/Aug 1995, page 120 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.