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Gazpacho Blanco
Serves 8
This is what Elizabeth calls "a totally nontraditional gazpacho." It's light and
refreshing, making it a good choice to precede a rich paella. Made with colorful summer
vegetables in a creamy white broth, it gets its body from an unusual shortcut source:
herb-seasoned stuffing mix. For a little extra crunch, Elizabeth adds sunflower seeds at the
last minute.
Ingredients 6 cups low-sodium chicken broth, chilled2 cups sour cream 3/4 cup Pepperidge Farms Herb Seasoned Stuffing 2 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound yellow tomatoes, cut into small dice (about 1 cup) 1/2 pound red tomatoes, cut into small dice (about 1 cup) 1 orange bell pepper, seeded and cut into small dice 1 red bell pepper, seeded and cut into small dice 3 stalks celery, cut into small dice (about 1 cup) 1 English cucumber, cut into small dice (about 2 cups) 1 ripe but firm avocado, halved, pitted, peeled, and cut into small dice 1/3 cup minced red onion 1/4 cup chopped fresh tarragon 1/4 cup chopped fresh basil 1/3 cup roasted and salted sunflower seeds Olive oil for garnish (optional) Spanish hot smoked paprika (pimentón de la Vera) for garnish (optional) |
 Photos by Maren Caruso
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Directions
In a large bowl, whisk together the chicken broth, sour cream, stuffing, vinegar, lemon juice, salt, and pepper until smooth. Stir in the tomatoes, bell peppers, celery, cucumber, avocado, red onion, tarragon, and basil. Taste and adjust the seasoning, cover, and refrigerate for at least 2 hours or until well chilled.
Just before serving, stir in the sunflower seeds. If desired, garnish each serving with a few drops of olive oil and a dash of paprika.
