Chipotle Gazpacho

By Martha Rose Shulman

Chipotle Gazpacho
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus hours of refrigeration
Rating
5(87)
Comments
Read comments

Chipotle contributes heat and smoke to this beautiful blender gazpacho.

I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.

Featured in: Chipotle Gazpacho

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Ingredients

Yield:Serves 4
  • 2slices red or white onion
  • 2pounds ripe tomatoes
  • 2 to 3garlic cloves, to taste
  • ¼cup extra virgin olive oil
  • 1 to 2tablespoons sherry vinegar or wine vinegar (to taste), plus a little extra for the onion
  • 1 to 2canned chipotles in adobo (to taste)
  • ½ to 1cup ice water, depending on how thick you want your soup to be
  • Salt to taste

    • For Serving

    • 1avocado, cut in small dice
    • ½cup cucumber, cut in fine dice
    • Torn or slivered fresh basil or chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

272 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 4 grams protein; 1017 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

  2. Step 2

    Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl. Taste and adjust salt. Thin out as desired with ice water. Chill for several hours.

  3. Step 3

    Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve.

Tip
  • Advance preparation: This will keep for a day in the refrigerator.

Ratings

5 out of 5
87 user ratings
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Comments

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Enigma

I like spicy but this was way too hot for me. Please indicate what size can the chipotles in adobo should be. I used a 12 oz can (all they sell in this rural place) and my mouth was afire.

Ann

The recipe called for one or two chilies not one or two cans of chilies.

NellieH

I don't know why this says it only lasts in the fridge for one day. I made a large batch and had it in the fridge for 1.5 weeks. It improved day by day; i'm sure it could have lasted even a bit longer. Delicious topped with all sorts of things -- feta, fresh basil, toasted sourdough rubbed with garlic, dollop of yogurt -- not just cucumber and avocado, though that's very nice.

Peter

Made this for the first time today. I used two 28 oz. cans of San Marzano tomatoes, as the fresh ones in the store have less flavor. After reading some of the notes, I increased the number of chipotles to a whole can, which may have been a little too hot, at least for my wife. I also added a skinned and seeded cucumber to the mix. It was very good. The tip re: onions was a good one.

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