Cheeca lodge's white gazpacho

1 Servings

Ingredients

Quantity Ingredient
1 Red bell pepper, cored, seeded and finely diced
1 Green bell pepper, cored, seeded and finely diced
1 Yellow bell pepper, cored, seeded and finely diced
2 English cucumbers, peeled and finely diced
6 Roma or plum tomatoes, finely diced
4 cups Buttermilk
2 cups Sour cream
4 Limes , Juice of
Salt and pepper
Pita Croutons (see recipe)

Directions

1.Toss together the peppers, cucumbers and tomatoes, reserving a little tomato and cucumber for garnish.

2.Beat together the buttermilk and sour cream, then gradually whisk in the lime juice. A blender or food processor may be used.

3.Add vegetables to buttermilk mixture. Season to taste with salt and pepper. Serve with a garnish of chopped cucumber and tomato and arrange pita croutons around edge of soup bowl.

4.Serves eight. Posted to FoodWine Digest by =Mark <mstevens@...> on Jul 7, 1997

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