Champagne Gazpacho with Dilled Sour Cream

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

Instructions

1. 1

   Combine the first 3 ingredients in a small bowl; stir well.

2. 2

   Cover and chill.

3. 3

   Combine 1/2 cup vinegar and next 8 ingredients (1/2 cup vinegar through bell peppers) in a large bowl; stir well.

4. 4

   Cover and marinate in refrigerator for 2 hours.

5. 5

   Place half of tomato mixture in a food processor, and process until well- blended.

6. 6

   Pour the mixture into a large bowl; repeat procedure with remaining tomato mixture.

7. 7

   Add salt, pepper, and diced tomatoes to pureed tomato mixture; stir well.

8. 8

   Cover and chill 8 hours.

9. 9

   Yield: 9 servings (serving size: 1 cup soup and 4 teaspoons sour cream mixture).

10. 10

    Serving Ideas : Serve with sour cream mixture.