Chipotle Gazpacho
- Total Time
- 10 minutes, plus hours of refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2slices red or white onion
- 2pounds ripe tomatoes
- 2 to 3garlic cloves, to taste
- ¼cup extra virgin olive oil
- 1 to 2tablespoons sherry vinegar or wine vinegar (to taste), plus a little extra for the onion
- 1 to 2canned chipotles in adobo (to taste)
- ½ to 1cup ice water, depending on how thick you want your soup to be
- Salt to taste
- 1avocado, cut in small dice
- ½cup cucumber, cut in fine dice
- Torn or slivered fresh basil or chopped cilantro
For Serving
Nutritional analysis per serving (4 servings)
272 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 4 grams protein; 1017 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Advance preparation: This will keep for a day in the refrigerator.
Private Notes
Comments
The recipe called for one or two chilies not one or two cans of chilies.
I thought this would pack a whollop, but it was a too tame for me. I don't know if more chipotles would have improved the outcome. In any case, mine did not have the brownish color in the photograph--perhaps I should have been more aggressive.
Please explain the reason for covering the onions in cold water? Same question for anchovies? What is the purpose of those instructions?
I like spicy but this was way too hot for me. Please indicate what size can the chipotles in adobo should be. I used a 12 oz can (all they sell in this rural place) and my mouth was afire.
The recipe called for one or two chilies not one or two cans of chilies.
I don't know why this says it only lasts in the fridge for one day. I made a large batch and had it in the fridge for 1.5 weeks. It improved day by day; i'm sure it could have lasted even a bit longer. Delicious topped with all sorts of things -- feta, fresh basil, toasted sourdough rubbed with garlic, dollop of yogurt -- not just cucumber and avocado, though that's very nice.
Made this for the first time today. I used two 28 oz. cans of San Marzano tomatoes, as the fresh ones in the store have less flavor. After reading some of the notes, I increased the number of chipotles to a whole can, which may have been a little too hot, at least for my wife. I also added a skinned and seeded cucumber to the mix. It was very good. The tip re: onions was a good one.