Categories

Categories

Account Navigation

Account Navigation

Currency - All prices are in AUD

Currency - All prices are in AUD
 Loading... Please wait...
Vermont Kitchen Supply

Categories

Categories

Chilled Tomato Soup with Chipotle Cream

Chilled Tomato Soup with Chipotle Cream

Tastes great served hot as well!

2 tablespoons olive oil
6 green onions, chopped

1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups V8 juice
1 1/2 pounds tomatoes, seeded, chopped

3 tablespoons plus 2 teaspoons fresh lime juice

2 tablespoons prepared horseradish
1/4 cup sour cream

1 tablespoon minced seeded canned chipotle chilies

1/4 cup whipping cream


Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly.  Purée soup right in pot with an immersion blender (aka burr grinder) until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.

Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.

Divide soup among 6 bowls. Drizzle generously with chipotle cream. Stir in.