Recipe - Cheeca Lodges White Gazpacho

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

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@EXIT109.COM
on Jul 7, 1997