- Servings: 6
|1 lb||Tomatillos, husked, stemmed and rinsed|
|3 cups||Vegetable Juice|
|2 Tbsp||Red Wine Vinegar|
|3 Tbsp||Fresh Lime Juice|
|1 tsp||Jarred Minced Garlic|
|½ tsp||Ground Cumin|
|½ tsp||Ground Chipotle Chile Powder|
|1||Medium Cucumber, seeded and chopped|
|2 stalks||Celery, chopped|
|1||Sweet Red Bell Pepper, seeded and chopped|
|1||Green Pepper, seeded and chopped|
|½ cup||Chopped Red Onion|
|1 cup||Frozen Corn, thawed|
|⅓ cup||Light Dairy Sour Cream|
|1 Tbsp||Chopped Fresh Cilantro|
|2 tsp||Grated Lime Zest|
Combine the tomatillos, vegetable juice, red wine vinegar, lime juice, garlic, cumin, and chile powder in a blender; process until well-blended.
In a large mixing bowl, combine cucumber, celery, red bell pepper, green pepper, onion, and corn. Add half of this mixture to the blender and briefly process until blended.
Pour the mixture from the blender and the remaining vegetables into a large non-metal, non-reactive bowl. Cover and refrigerate. Chill well, preferably overnight to allow the flavors to combine. In a small bowl, stir together the light sour cream, cilantro and lime zest. Ladle the gazpacho into bowls. Top each with a spoonful of the lime-cilantro sour cream. Serve immediately.
A nice twist to the traditional gazpacho. The chipotle chile powder adds a nice smokey flavor which goes well with the cilantro-lime cream.