A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.
Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 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.
Step 2
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
Step 3
Divide soup among 6 bowls. Drizzle generously with chipotle cream.
