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Name: Champagne Gazpacho with Dilled Sour Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 3/4 c Nonfat sour cream; 1/2 c Champagne vinegar; 1/4 c Coarsely chopped shallots; 2 tb Extra-Virgin Olive Oil; 2 lb Plum tomatoes; coarsely; 1 1/4 lb Cucumbers; peeled, halved; 1/4 ts Salt; 1/4 ts Pepper; 1/4 c Coarsely chopped fresh basil; 1/2 ts Hot sauce; 2 tb Chopped fresh dill; 1 tb Champagne vinegar; 3/4 lb Red bell peppers; coarsely; 14 1/2 oz Diced tomatoes; (1 can); 1/4 c Coarsely chopped fresh

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INGREDIENTS

3/4 c Nonfat sour cream
1/2 c Champagne vinegar
1/4 c Coarsely chopped shallots
2 tb Extra-Virgin Olive Oil
2 lb Plum tomatoes; coarsely
1 1/4 lb Cucumbers; peeled, halved
1/4 ts Salt
1/4 ts Pepper
1/4 c Coarsely chopped fresh basil
1/2 ts Hot sauce
2 tb Chopped fresh dill
1 tb Champagne vinegar
3/4 lb Red bell peppers; coarsely
14 1/2 oz Diced tomatoes; (1 can)
1/4 c Coarsely chopped fresh

Servings

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 Yorks 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 dOr 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." Chefs 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" on Sep 21, 98,

NOTES

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Champagne Gazpacho with Dilled Sour Cream

3/4 c Nonfat sour cream
1/2 c Champagne vinegar
1/4 c Coarsely chopped shallots
2 tb Extra-Virgin Olive Oil
2 lb Plum tomatoes; coarsely
1 1/4 lb Cucumbers; peeled, halved
1/4 ts Salt
1/4 ts Pepper
1/4 c Coarsely chopped fresh basil
1/2 ts Hot sauce
2 tb Chopped fresh dill
1 tb Champagne vinegar
3/4 lb Red bell peppers; coarsely
14 1/2 oz Diced tomatoes; (1 can)
1/4 c Coarsely chopped fresh

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 Yorks 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 dOr 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." Chefs 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,

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Nutrition

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Serving Size: 1 Serving (294g)
Recipe Makes: 9 Servings

Calories: 123
Calories from Fat: 108 (88%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 4g
Cholesterol 1.7mg		1 %
Sodium 33.7mg		1 %
Potassium 28.9mg		1 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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