Chilled Tomato Soup with Cilantro-Yogurt Swirl
Recipe from EatingWell

This fresh take on gazpacho--a chilled tomato soup--is spiked with chopped chipotle peppers, which add a deep, smoky heat to the dish. The cilantro-yogurt swirl balances the heat from the chiles and makes a beautiful garnish. Serve this soup as a starter for dinner on a warm summer evening.


Chilled Tomato Soup with Cilantro-Yogurt Swirl

by 1  person


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Ingredients
  • 2   teaspoons 
    ground cumin
  • 2   pounds 
    ripe tomatoes, coarsely chopped (about 5 cups)
  • 1/2  cup 
    chopped red onion
  • 2   tablespoons 
    chopped fresh cilantro , divided
  • 2   teaspoons 
    chopped chipotle pepper in adobo sauce, (see Note)
  • 1   cup 
    fresh corn kernels, (from about 2 ears; see Note)
  • 1   cup 
    ice water
  • 2   tablespoons 
    lime juice, or to taste
  • 1   teaspoon 
    kosher salt
  • 1   cup 
    low-fat plain yogurt
Directions
1.
To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
2.
Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.
3.
To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
4.
To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
Tips:

1.
Notes: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
2.
To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
3.
MAKE AHEAD TIP: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.
Nutrition information
Per Serving: cal. (kcal) 128, Fat, total (g) 2, chol. (mg) 4, sat. fat (g) 1, carb. (g) 24, fiber (g) 5, pro. (g) 7, vit. A (IU) 1457.71, vit. C (mg) 64.95, sodium (mg) 667, Potassium (mg) 827, calcium (mg) 151.45, Milk () 0.5, Vegetables () 2, Starch () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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