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CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

0 min Serves 6. Main Ingredient: TOMATO*SOUP*CHIPOTLE Cuisine: American

Cooking: Active time: 40 min Start to finish: 2 1/4 hr Start to finish: 1 day min

239

Ingredients

2 tablespoons olive oil

6 green onions, chopped

1 red bell pepper, chopped

2 garlic cloves, chopped

1 jalapeño chili, seeded, chopped

4 cups tomato juice

1 1/2 pounds tomatoes, seeded, chopped

3 tablespoons plus 2 teaspoons fresh lime juice

2 tablespoons prepared horseradish

1/4 cup sour cream

1 tablespoon minced seeded canned chipotle chilies

1/4 cup whipping cream

Nutrition Facts

per serving of Serves 6.

Calories

500

Directions

Step 1Heat 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.

Step 2Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.

Step 3Divide soup among 6 bowls. Drizzle generously with chipotle cream.

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