Triple-Tomato Gazpacho with Chipotle Creme Recipe

Triple-Tomato Gazpacho With Chipotle Creme Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 1/2 teaspoons chipotle chile in adobo
• 1/4 cup vegan sour cream
• 1 medium red onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 2 garlic cloves, minced
• 1/4 cup minced oil-packed sun-dried tomatoes
• 1 (14.5-ounce) can crushed tomatoes 3 cups blended vegetable juice
• 1 pound ripe plum tomatoes, chopped
• salt
• 1/4 cup minced green onions, for garnish

Method

1. In a blender or food processor, combine the oil, chipotle and sour cream and process until smooth
2. Set aside
3. In a blender or food processor, combine the onion, bell pepper, half the cucumber, garlic, sun-dried tomatoes and crushed tomatoes
4. Process until smooth
5. Transfer to a large bowl and stir in the vegetable juice, fresh tomatoes, remaining cucumber and salt to taste
6. Cover and refrigerate until well chilled, at least 3 hours
7. When chilled, taste, adjusting seasonings if necessary
8. Ladle into bowls and swirl in a spoonful of the chipotle creme into each bowl
9. Garnish with minced green onions and serve

Full List of Soup Recipes
Full List of Gazpacho Recipes