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.