Cheeca lodge's white gazpacho
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 | cups | Buttermilk |
2 | cups | Sour cream |
4 | Limes , Juice of | |
Salt and pepper | ||
Pita Croutons (see recipe) |
Directions
1.Toss together the peppers, cucumbers and tomatoes, reserving a little tomato and cucumber for garnish.
2.Beat together the buttermilk and sour cream, then gradually whisk in the lime juice. A blender or food processor may be used.
3.Add vegetables to buttermilk mixture. Season to taste with salt and pepper. Serve with a garnish of chopped cucumber and tomato and arrange pita croutons around edge of soup bowl.
4.Serves eight. Posted to FoodWine Digest by =Mark <mstevens@...> on Jul 7, 1997