Chilled Tomato Soup with Chipotle Cream
Posted On June 23, 2011
You’ll Need
- 2 Tablespoons olive oil
- 6 green onions, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- 1 jalapeno chili, seeded, chopped
- 4 cups tomato juice
- 1 ½ pounds tomatoes, seeded, chopped
- 3 Tablespoons plus 2 teaspoons fresh lime juice
- 2 Tablespoons prepared horseradish
- Sour cream (optional)
Directions
Heat oil in heavy saucepan over low heat. Add next 4 ingredients. Cover; cook 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, puree soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight. Before serving top with a dollop of sour cream if you would like.
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