Chipotle Gazpacho

5.0(90)

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.

by Martha Rose Shulman

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Appetizer

Servings

Serves 4

Total time

10 min

Calories / serving

272 kcal

Ingredients (11)

serves

2 slices red or white oniononion
2 pounds ripe tomatoestomato
2 to 3 garlic cloves, to tastegarlic
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste), plus a little extra for the onionsherry
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 bewater
Salt to tastesalt
1 avocado, cut in small diceavocado
1/2 cup cucumber, cut in fine dicecucumber
Torn or slivered fresh basil or chopped cilantrocilantro

Instructions (3 steps)

01Put 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.
02Combine 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.

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Rich recipe — supports nutrition-aware planning.