Chilled Tomato Soup with Chipotle Cream
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons olive oil
- 1/4 cup sour cream
- 1/4 cup whipping cream
- 2 tablespoons prepared horseradish
- 4 cups tomato juice
- 2 garlic cloves, chopped
- 6 green onions, chopped
- Carbohydrate 15 g(5%)
- Cholesterol 16 mg(5%)
- Fat 10 g(16%)
- Fiber 3 g(13%)
- Protein 3 g(7%)
- Saturated Fat 4 g(19%)
- Sodium 82 mg(3%)
- Calories 154
Preparation 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. Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper. Divide soup among 6 bowls. Drizzle generously with chipotle cream.
Preparation 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. Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper. Divide soup among 6 bowls. Drizzle generously with chipotle cream.
