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Gazpacho with Cilantro Cream




Source of Recipe


Internet


List of Ingredients




2 medium cucumbers (about 8 ounces each), peeled
1 medium yellow pepper
1/4 small red onion
2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut into chunks
1/2 to 1 small jalapeño chile, seeded
3 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
3/4 plus 1/8 teaspoon salt
1/4 cup light sour cream or low-fat plain yogurt
5 teaspoons finely chopped fresh cilantro leaves
1 tablespoon milk


Recipe



1. Coarsely cut up half of 1 cucumber, half of the yellow pepper, and all the red onion; set aside to stir into soup later. Cut remaining cucumbers and yellow pepper into chunks.

2. In food processor with knife blade attached, blend chunks of cucumber and yellow pepper, tomatoes, jalapeño, lime juice, olive oil, and 3/4 teaspoon salt until smooth. Pour into medium bowl; add cut-up cucumber, yellow pepper, and red onion. Cover and refrigerate until well chilled, at least 6 hours or overnight.

3. Meanwhile, prepare cilantro cream: In small bowl, mix sour cream, milk, 4 teaspoons chopped cilantro, and 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve soup.

4. Serve cold soup with cilantro cream. Sprinkle with remaining chopped cilantro.