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Champagne Gazpacho With Dilled Sour Cream

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CATEGORY CUISINE TAG YIELD
Dairy Chicago And, Soups, Stews 9 Servings

INGREDIENTS

3/4 c Nonfat sour cream
2 T Chopped fresh dill
1 T Champagne vinegar
1/2 c Champagne vinegar
1/4 c Coarsely chopped shallots
1/4 c Coarsely chopped fresh basil
1/4 c Coarsely chopped fresh
cilantro
2 T Extra-virgin olive oil
1/2 t Hot sauce
2 lb Plum tomatoes, coarsely
chopped
1 1/4 lb Cucumbers, peeled halved
lengthwise and coarsely
chopped
3/4 lb Red bell peppers, coarsely
chopped
1/4 t Salt
1/4 t Pepper
14 1/2 oz Diced tomatoes, 1 can
undrained

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 53
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 469.6mg
Potassium: 464.4mg
Carbohydrates: 9.8g
Fiber: 4.6g
Sugar: 3.5g
Protein: 4.4g


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