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Cool and Hot Tomato Soup

Monday, 26 May 2008


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.


At a glance
Cooking Method
Heat Level
Side Dish
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


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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