Chipotle Gazpacho
- Total Time
- 10 minutes, plus hours of refrigeration
- Rating
- Notes
- Read community notes
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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
- 1avocado, cut in small dice
- ½cup cucumber, cut in fine dice
- Torn or slivered fresh basil or chopped cilantro
For Serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
269 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 4 grams protein; 987 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.
Powered byPreparation
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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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.
schmoid
Added more chipotles (one can) and more garlic (three cloves). Nice tang.
joel S.
Does anyone know what the purpose is of chilling the soup for several hours before eating?
Sarah F.
I think it's simply because you want to enjoy gazpacho cold. It's a warm weather soup. I'm sure it's good at room temperature too!
Tim O.
Added in 1 Serrano and 1 Poblano roasted till charting at 425 in oven. Instead of chilled water used chilled watermelon chunks. Earthy sweet heat and smoke.
Steve Muni
Made as directed w/no additional water was too hot and too thin. Blended in one peeled,seeded, regular cucumber and two slices wheat bread with more olive oil and vinegar, unstrained. Salt to taste and squeeze of lemon juice. Perfectly delicious!
todd sf
This is good, though I added a bit more onion, adobo, and vinegar to oomph it up a bit- like all soups, it gets even better after sitting a while.....
Jo
A bit unsure as to the quantities of onion. Is it 2 slices (in which case, how big is a slice?) or is it 2 onions sliced?
Kim from Paris
This is my favorite gazpacho recipe so far — I’m surprised it hasn’t received more reviews. A very belated response to Harriet: my result isn't as brown as the photo either. You could probably keep adding chipotle/adobo paste to your liking, tasting as you go. More vinegar will also ooomph it up. Soaking raw onion slices in cold water with a few drops of vinegar reduces the “raw onion” factor (the onion-y-ness? It’s a good trick I also use for salads etc). Didn’t see anchovies in the recipe...
Harriet
I thought this would pack a whollop, but it was a too tame for me. I don't know if more chipotles would have improved the outcome. In any case, mine did not have the brownish color in the photograph--perhaps I should have been more aggressive.
Please explain the reason for covering the onions in cold water? Same question for anchovies? What is the purpose of those instructions?
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