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.
ripe tomatoes, coarsely chopped (about 5 cups)
chopped red onion
tablespoons plus 1/4 cup
chopped fresh cilantro , divided
chopped chipotle pepper in adobo sauce, (see Note)
fresh corn kernels, (from about 2 ears; see Note)
lime juice, or to taste
low-fat plain yogurt
To prepare soup: Toast cumin
in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
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.
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).
To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro
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.
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.
MAKE AHEAD TIP: Refrigerate the soup and cilantro
yogurt in separate containers for up to 1 day.
Calories 128, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 667 mg, Carbohydrate 24 g, Fiber 5 g, Protein 7 g, Potassium 827 mg. Daily Values: Vitamin A 30%, Vitamin C 110%, Calcium 15%. Exchanges: Starch 0.5,Vegetable 2,Reduced-Fat Milk 0.5.
Percent Daily Values are based on a 2,000 calorie diet