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.

Ingredients

• 2 slices red or white onion
• 2 pounds ripe tomatoes
• 2 to 3 garlic cloves, to taste
• ¼ cup extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste), plus a little extra for the onion
• 1 to 2 canned chipotles in adobo (to taste)
• ½ to 1 cup ice water, depending on how thick you want your soup to be
• Salt to taste

For serving

• 1 avocado, cut in small dice
• ½ cup cucumber, cut in fine dice
• Torn or slivered fresh basil or chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    226 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 154 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

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.
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.
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.