Chilled Summer Gazpacho with an Herbed Sour Cream

By Chef Michael Salmon of the Hartstone Inn
serves 8

Gazpacho  
2 medium-sized beefsteak tomatoes
1 small Vidalia onion
1/2 English cucumber (also known as seedless cucumbers)
1/2 red bell pepper
2 scallions
32 ounce tomato juice
8 ounce V8 juice
2 Tablespoons extra virgin olive oil
1/4 cup rice wine vinegar
1/8 teaspoon freshly ground black pepper salt to taste

1. Core the tomatoes, cut them in half across the equator to expose the seeds and gently
squeeze out the seeds. Dice the tomatoes, onion, cucumber and bell pepper into 1/2-inch
cubes. Slice the scallions. Combine all the ingredients, mix and refrigerate, covered, for at
least 2 hours. May be made up to 2 days in advance.

Herbed Sour Cream
1/2 cup sour cream
4 sprigs fresh cilantro, finely chopped
1 scallion, green part only, finely chopped
1/2 teaspoon of Caribbean dry spice mix
salt to taste

1. Mix all together.
Presentation
8 red cherry tomatoes, cut in half
2 medium-sized golden tomatoes, cut into 8 wedges
8 sprigs of cilantro

1. Ladle the soup into the desired serving bowls and decorate with a scoop of the herbed sour
cream, 2 cherry tomato halves and 2 golden tomato wedges. Top with a sprig of cilantro and
serve.