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Chilled Summer Gazpacho with an Herbed Sour Cream

by

Yield: 8 servings

Ingredients:

  • 2 medium-size beefsteak tomatoes
  • 1 small Vidalia onion
  • 1/2 English cucumber
  • 1/2 red bell pepper
  • 2 scallions
  • 4 cups tomato juice
  • 1 cup V8 juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • Salt and freshly ground black pepper, to tasteGarnish
  • Herbed sour cream
  • 8 red cherry tomatoes, cut in half
  • 4 medium-size golden tomatoes, each cut into 6 wedges
  • 8 sprigs cilantro

Instructions:

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.

Additional Notes:

Gazpacho may be made up to 2 days in advance.

Herbed Sour Cream

Ingredients:

  • 1/2 cup sour cream
  • 4 sprigs fresh cilantro, chopped
  • 1 scallion, chopped
  • 1/2 teaspoon Caribbean dry spice mix
  • Salt, to taste

Instructions:

Mix all ingredients together.

Updated Wednesday, March 5th, 2003
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3 Responses to Chilled Summer Gazpacho with an Herbed Sour Cream

  1. Anonymous October 2, 2003 at 10:24 am #

    This is a wonderful recipe – we make several batches of it every summer. Even my son loves it!

  2. dutch July 19, 2005 at 8:59 pm #

    Add few whole grain croutons to garnish – crunch and taste contrast. Heirloom Striped German for tomato bits

  3. Anonymous July 12, 2006 at 3:25 pm #

    This is the best. I have loved gazpacho since I was in my teens. Thanks.

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