Chilled Tomato Soup with Chipotle Cream

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Chilled Tomato Soup with Chipotle Cream

Chilled Tomato Soup with Chipotle Cream

Jul 1, 2016Recipes

I know, I know, cold soup…ewww…not at all. We live in a super hot climate, so what could be better to celebrate the best time of year for tomatoes, than to have a dish that does not mask the flavor of those tomatoes, is healthy, and really cool and refreshing? Go on, give it a try. If it helps, don’t think of it as soup at all, just something new and wonderful to light your summer taste buds up.


    • 2 tablespoons olive oil
    • 6 green onions, chopped
    • 1 red bell pepper, chopped
    • 2 garlic cloves, chopped
    • 1 jalapeño chili, seeded, chopped
    • 4 cups tomato juice
    • 1 1/2 pounds tomatoes, seeded, chopped
    • 3 tablespoons plus 2 teaspoons fresh lime juice
    • 2 tablespoons prepared horseradish
    • 1/4 cup sour cream
    • 1 tablespoon minced seeded canned chipotle chilies
    • 1/4 cup whipping cream


  1. Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
  2. Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
  3. Divide soup among 6 bowls. Drizzle generously with chipotle cream.