Thursday, June 23, 2011

Chilled Tomato Soup with Chipotle Cream


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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