Oh I just love gazpacho soup, even when the weather is no longer hot. I love every version of it I’ve ever tried, but I think this one has catapaulted itself to the top of my list! This is the basis for a great vegetarian meal, tasty enough that the meat will never be missed. This soup will be best if you can make it ahead of time and let the flavors develop. If not, no worries…just throw in some extra cayenne and chipotle sauce. Even on a cool evening, this soup will warm your innards!
Chipotle Gazpacho Soup
1 clove of garlic
2 scallions
1-1/2 c corn
1-1/2 c cucumber
2 medium sized tomatoes
46 oz tomato juice
3/4 c chipotle grilling sauce (we used Hannaford’s)
2 t cumin powder or seeds
1/2 t cayenne pepper
Salt and pepper
Roughly chop up the vegetables and add them to a food processor in the order listed. Pour the vegetable juice into a covered bowl; add the processed veggies and the spices. Refrigerate for several hours if possible. Garnish with additional cucumber or scallions if desired.
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