Champagne Gazpacho with Dilled Sour Cream
| Yield: | 9 Servings |
| Categories: | Soups, Stews |
| 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 |
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