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Cool and Hot Tomato Soup

Monday, 26 May 2008

Description

This refreshing, easy-to-prepare chilled soup actually needs to be made the day before to allow the flavors to blend. Make the soup a little thinner than you normally would as it will thicken some as it cools. For a creamier soup, stir in plain yogurt before serving.

Ingredients

At a glance

Cuisine

American

Ingredient

Vegetable

Cooking Method

Simmer

Heat Level

Chile

Chipotle

Meal/Course

Side Dish

Serves

4 to 6

1/4 cup chopped onion
1 stalk celery, chopped
1 clove garlic, chopped
1 tablespoon olive oil
1 pound Roma tomatoes, peeled and seeds removed
2 chipotle in adobo chiles, stems removed
½ teaspoon sugar
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
2 cups beef broth
1 cup red wine (optional)
Garnish: Chopped fresh cilantro

Methods/steps

Heat the oil in a saucepan and saute the onion, celery, and garlic until softened. Add the tomatoes, chiles, sugar, cilantro, cumin, and broth. Raise the heat, and simmer for 15 minutes. Place the mixture in a blender or food processor and puree until smooth. Strain the soup and thin do desired consistency with wine, additional broth or water.

Chill the soup for at least an hour or overnight.

Garnish with chopped cilantro before serving.

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