Chilled Tomato Soup With Chipotle Cream Recipes

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

COLD TOMATO AND SOUR CREAM SOUP

Steps:

• Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
• Chill soup until cold, about 1 hour.
• Ladle soup into bowls and top with dollops of sour cream.

COLD TOMATO CUCUMBER SOUP

Steps:

• Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
• Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
• Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

Steps:

• 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. Working in batches, purée soup in blender 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.

CHILLED TOMATO SOUP

Steps:

• Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado.

CHILLED YELLOW TOMATO SOUP WITH BLACK-OLIVE CREAM

Steps:

• To make the soup, melt the butter in a large saucepan over low heat. Add the leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in the tomatoes, chicken broth, sugar, salt and pepper. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring once or twice.
• Cool slightly, remove the bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.
• To make the olive cream, put the olivada in a small bowl and whisk in the cream. Taste the soup and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve immediately.

CREAMY TOMATO CHIPOTLE SOUP

Steps:

• Preheat Oven to 400°F and line baking sheet with foil.
• Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt.
• Cut tops off the garlic, drizzle with olive oil and wrap in foil.
• Roast tomatoes and garlic in oven for 50 - 60 minutes (till tomatoes are.
• brown on the bottom and the garlic is soft).
• Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot.
• Squish in roasted garlic and blend.
• In pot add in stock and vinegar. Heat.
• Add in cream, season and serve.

CHILLED FRESH TOMATO SOUP

Steps:

• Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
• In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.