Creamy Gazpacho
 

Ingredients:
2 tsp. anchovy paste
3 cups tomato juice
2 1/2 lbs. tomatoes, peeled, seeded and finely chopped
2 cups chicken stock
2 Tbsp. olive oil
3 Tbsp. red wine vinegar
3 large garlic cloves, minced
2 seedless cucumbers, peeled and finely chopped
3 Tbsp. finely chopped red onion
1/2 cup finely chopped basil
1 small sweet red pepper, seeded and finely chopped
1 small sweet yellow pepper, seeded and finely chopped
1/2 cup sour cream
Salt and pepper to taste

Directions:
In a large bowl, stir the anchovy paste into the tomato juice until dissolved.  Add the chopped tomatoes, chicken stock, olive oil, vinegar, garlic and salt and pepper.  Whisk together until well blended.  Add the cucumbers, onion and bails to the soup mixture.   Reserve 2 Tbsp. of both red and  yellow pepper for garnish.  Stir in the remaining peppers.  Cover and refrigerate until chilled (4 or more  hours). 

Before serving, whisk the sour cream with 1 cup of the soup mixture until blended.  Add to the remaining soup and whisk thoroughly.   Ladle into bowls and garnish with red and yellow peppers, sour cream and basil.

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