Champagne Gazpacho with Dilled Sour Cream

INGREDIENTS

INSTRUCTIONS

Combine the first 3 ingredients in a small bowl; stir well. Cover and
chill.
Combine 1/2 cup vinegar and next 8 ingredients (1/2 cup vinegar through
bell peppers) in a large bowl; stir well. Cover and marinate in
refrigerator for 2 hours.
Place half of tomato mixture in a food processor, and process until well-
blended.
Pour the mixture into a large bowl; repeat procedure with remaining tomato
mixture. Add salt, pepper, and diced tomatoes to pureed tomato mixture;
stir well.
Cover and chill 8 hours. Yield: 9 servings (serving size: 1 cup soup and 4
teaspoons sour cream mixture).
Serving Ideas : Serve with sour cream mixture.
NOTES : From Chef Susan Weaver of Fifty-Seven, Fifty-Seven in the Four
Seasons Hotel. As executive chef of the Four Seasons Hotel, Susan Weaver is
one of New York's preeminent female chefs. In 1987, while working as
executive sous-chef at the Ritz-Carlton in Chicago, she was the only woman
to compete in the Bocuse d'Or in Lyon, France, where she place in the top
10. The following year she was the only female finalist in the 22-year
history of the Prix Culinaire International Pierre Taittinger in Paris.
Thrilled to be working in New York, she describes her evolving style of
cooking as "progressive and eclectic" and her restaurant as "a very
luxurious American grill." Chef's note. "I serve this gazpacho with a
rice-paper roll filled with julienned vegetables. To make it: Soak the rice
paper in cold water until pliable, about 2 minutes. Fill with chiffonade of
romaine, basil, and mint and julienned carrots and jicama. Roll the paper
and slice. Use 3 slices as a garnish for the soup."
Recipe by: Cooking Light, Jul/Aug 1995, page 120
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: he understands”