Chipotle Gazpacho

Name: Chipotle Gazpacho
Ingredients: 2 slices red or white onion; 2 lbs. ripe tomatoes; 2 to 3 garlic cloves, to taste; 1/4 cup extra virgin olive oil; 1 to 2 Tbs. 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 c. ice water; Salt to taste; For serving:; 1 avocado, cut in small dice; 1/2 cup cucumber, cut in fine dice; Torn or slivered fresh basil or chopped cilantro

12 ingredients

1 steps

Ingredients

2 slices red or white onion
2 lbs. ripe tomatoes
2 to 3 garlic cloves, to taste
1/4 cup extra virgin olive oil
1 to 2 Tbs. 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 c. ice water
Salt to taste
For serving:
1 avocado, cut in small dice
1/2 cup cucumber, cut in fine dice
Torn or slivered fresh basil or chopped cilantro

Directions

1

{"0":"Directions:","2":"1. 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.","4":"2. 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.","6":"3. 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.","8":"Yield: Serves 4","9":"Advance preparation: This will keep for a day in the refrigerator.","10":"Nutritional information per serving: 257 calories; 22 grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 15 grams monounsaturated fat; 0 milligrams cholesterol; 16 grams carbohydrates; 6 grams dietary fiber; 111 milligrams sodium (does not include salt to taste); 3 grams protein"}