Chilled Tomato Soup with Chipotle Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup. 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 |
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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