Chipotle Gazpacho Food
CHIPOTLE GAZPACHO
Chipotle contributes heat and smoke to this beautiful blender gazpacho.I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl. Taste and adjust salt. Thin out as desired with ice water. Chill for several hours.
- Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 987 milligrams, Sugar 9 grams
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