GAZPACHO WITH BASIL CRèME FRAîCHE

Gazpacho with Basil Crème Fraîche image

Nothing feels, tastes or shouts summer more than this refreshing melange of tomatoes with just a touch of other veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 6h45m

Yield 4

Number Of Ingredients 15

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Ingredients

4 large tomatoes, seeded, chopped (4 cups)
2 large red bell peppers, chopped (3 cups)
2 medium cucumbers, peeled, chopped (2 cups)
2 medium celery stalks, diagonally sliced (1 cup)
8 medium green onions, sliced (1/2 cup)
4 cups tomato juice
1/4 cup red wine vinegar
2 to 3 teaspoons red pepper sauce
1/2 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire sauce
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2 cup herb-flavored croutons, if desired
2/3 cup crème fraîche or sour cream
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves

Steps:

In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.

Nutrition Facts : Calories 240, Carbohydrate 46 g, Cholesterol 15 mg, Fat 1/2, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 950 mg