Chilled Tomato Soup With Chipotle Cream Food

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CREAMY CHILLED TOMATO SOUP WITH BLACK BEAN-PEPPER JACK QUESADILLAS

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat.
• Blend 1/2 cup ice water mixed with ice cubes, 1/4 cup of the sour cream, cucumber, tomato, garlic, scallion whites and 1/2 teaspoon salt in a blender until completely smooth. Remove the small cap on the lid, and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
• Place the black beans and a pinch of pepper in a medium bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet with no overlap. Brush the tops with some of the remaining olive oil, then flip so the oiled side is directly on the baking sheet. Divide the mashed beans between the 2 tortillas, and spread the mixture evenly with a fork or your fingers, leaving a 1/2-inch border around the edge. Sprinkle the cheese evenly on top of the beans. Top with the remaining 2 tortillas, and brush the tops with the remaining oil.
• Place the quesadillas under the broiler, and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Flip the quesadillas with a spatula, and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 more minute. Cut each into 6 wedges.
• To serve, ladle (or pour directly from the blender carafe) the soup into 4 chilled bowls. Drizzle with olive oil, add several grinds of pepper and sprinkle with some of the sliced green scallions. Serve 3 quesadilla wedges on the side of each bowl of soup, along with a dollop of the remaining 1/4 cup sour cream.

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

Steps:

• Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
• Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
• Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

Steps:

• 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.
• Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
• Divide soup among 6 bowls. Drizzle generously with chipotle cream.