Chipotle Gazpacho

Name: Chipotle Gazpacho
Ingredients: 2 slices red or white onion; 2 pounds ripe tomatoes; 2 to 3 garlic cloves, to taste; 1/4 cup extra virgin olive oil; 1 to 2 tablespoons 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 cup ice water, depending on how thick you want your soup to be; Salt to taste; 1 avocado, cut in small dice; 1/2 cup cucumber, cut in fine dice; Torn or slivered fresh basil or chopped cilantro

11 ingredients

11 steps

Ingredients

2 slices red or white onion
2 pounds ripe tomatoes
2 to 3 garlic cloves, to taste
1/4 cup extra virgin olive oil
1 to 2 tablespoons 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 cup ice water, depending on how thick you want your soup to be
Salt to taste
1 avocado, cut in small dice
1/2 cup cucumber, cut in fine dice
Torn or slivered fresh basil or chopped cilantro

Directions

1

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar.
2

Let sit for 5 minutes while you prepare the remaining ingredients.
3

Drain and rinse with cold water.
4

Cut in half or into smaller pieces.
5

Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth.
6

Strain through a medium strainer into a bowl.
7

Taste and adjust salt.
8

Thin out as desired with ice water.
9

Chill for several hours.
10

Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired).
11

Sprinkle with cilantro or basil (or both) and serve.