Chilled Summer Gazpacho with an Herbed Sour Cream
By Yankee Magazine|Mar 05 2003|
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 taste
Garnish
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.
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.
This is a wonderful recipe – we make several batches of it every summer. Even my son loves it!
Add few whole grain croutons to garnish – crunch and taste contrast. Heirloom Striped German for tomato bits
This is the best. I have loved gazpacho since I was in my teens. Thanks.