Cheeca lodge's white gazpacho

1 Servings

Ingredients

QuantityIngredient
1Red bell pepper, cored, seeded and finely diced
1Green bell pepper, cored, seeded and finely diced
1Yellow bell pepper, cored, seeded and finely diced
2English cucumbers, peeled and finely diced
6Roma or plum tomatoes, finely diced
4cupsButtermilk
2cupsSour cream
4Limes , 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