Ingredients
1
red bell pepper, chopped
1
jalapeño chili, seeded, chopped
1
1/2 pounds tomatoes, seeded, chopped
3
tbsp plus 2 tsp fresh lime juice
2
tbsp prepared horseradish
1
tbsp minced seeded canned chipotle chilies
Directions
1.
Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
2.
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
3.
Divide soup among 6 bowls. Drizzle generously with chipotle cream.
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