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Ingredientes
- 3/4 c. Nonfat lowfat sour cream
- 2 Tbsp. Minced fresh dill
- 1 Tbsp. Champagne vinegar
- 1/2 c. Champagne vinegar
- 1/4 c. Coarsely minced shallots
- 1/4 c. Coarsely minced fresh basil
- 1/4 c. Coarsely minced fresh cilantro
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 tsp Warm sauce
- 2 lb Plum tomatoes, coarsely minced
- 1 1/4 lb Cucumbers, peeled, halved lengthwise and coarsely minced
- 3/4 lb Red bell peppers, coarsely minced
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 14 1/2 ounce Diced tomatoes, (1 can) undrained
Direcciones
- Combine the first 3 ingredients in a small bowl; stir well. Cover and chill.
- Combine 1/2 c. vinegar and next 8 ingredients (1/2 c. vinegar through bell peppers) in a large bowl; stir well. Cover and marinate in refrigerator for 2 hrs.
- Place half of tomato mix in a food processor, and process till well- blended.
- Pour the mix into a large bowl; repeat procedure with remaining tomato mix. Add in salt, pepper, and diced tomatoes to pureed tomato mix; stir well.
- Cover and refrigerate8 hrs.
- Yield: 9 servings (serving size: 1 c. soup and 4 tsp. lowfat sour cream mix).
- Serving Ideas : Serve with lowfat sour cream mix.
- 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 to compete in the Bocuse d'Or possibly 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 cool water till pliable, about 2 min. 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 9 servings | |
| Calories 106 | |
| Calories from Fat 64 | 60% |
| Total Fat 7.23g | 9% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 90mg | 4% |
| Potassium 489mg | 14% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.2g | 4% |
| Protein 2.28g | 4% |
