Chipotle Gazpacho Recipes

CHIPOTLE GAZPACHO

Chipotle Gazpacho image

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

Ingredients

2 slices red or white onion
2 pounds ripe tomatoes
2 to 3 garlic cloves, to taste
1/4 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)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt to taste
1 avocado, cut in small dice
1/2 cup cucumber, cut in fine dice
Torn or slivered fresh basil or chopped cilantro

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

SPEEDY SUMMER GAZPACHO

Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories HarperCollins Soup/Stew Summer Tomato Cucumber Bell Pepper Healthy Quick and Healthy Quick & Easy Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

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