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Chilled Summer Gazpacho with an Herbed Sour Cream

Chilled Summer Gazpacho with an Herbed Sour Cream
4 votes, 5.00 avg. rating (95% score)
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Yield: 8 servings

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  • 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


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


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


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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