Updated Wednesday, March 5th, 2003
Yield: 8 servings
Core tomatoes, then cut them in half crosswise to expose seeds. Gently squeeze out the seeds. Dice the tomatoes, onion, cucumber, bell pepper, and scallions. Stir together with remaining ingredients -- except garnish-- and refrigerate, covered, at least 2 hours.
Ladle the soup into serving bowls and decorate each with a dollop of Herbed Sour Cream, 2 cherry-tomato halves, and 3 golden-tomato wedges. Top with a sprig of cilantro and serve.
Gazpacho may be made up to 2 days in advance.
Mix all ingredients together.
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