Chipotle Gazpacho
Ingredients
- 2 slices red or white onion ⓘ
- 2 lbs. ripe tomatoes ⓘ
- 2 to 3 garlic cloves, to taste
- 1/4 cup extra virgin olive oil ⓘ
- 1 to 2 Tbs. sherry vinegar or wine vinegar (to taste), plus a little extra for the onion ⓘ
- 1 to 2 canned chipotles in adobo (to taste)
- 1/2 to 1 c. ice water ⓘ
- Salt to taste ⓘ
- For serving: ⓘ
- 1 avocado, cut in small dice ⓘ
- 1/2 cup cucumber, cut in fine dice ⓘ
Instructions
- Directions:
- 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.
- Yield: Serves 4
- Advance preparation: This will keep for a day in the refrigerator.
- Nutritional information per serving: 257 calories; 22 grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 15 grams monounsaturated fat; 0 milligrams cholesterol; 16 grams carbohydrates; 6 grams dietary fiber; 111 milligrams sodium (does not include salt to taste); 3 grams protein
Nutrition & Diet Analysis (per serving)
370
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).