WEEK 2 "Chilled Tomato Soup with Chipotle Cream"
Well... i think it was way spicier than it was supposed to be... some how. I also did not add horse radish and i also did not chill it atleast 4 hours.
But the dish snuck up on me. I actually really enjoyed it and I am not a "tomato guy".
Great side dish to do! It was fun and made my tastebuds dance!!
**** Wife gives 5 Spatula's out of 5!! ***
HERE IS THE VIDEO OF WEEK 2: http://www.youtube.com/watch?v=2ubaqcMXfKs
Before I give you the recipe let me remind you that you can check out Chef Doug at http://www.funwithfoodcatering.com/
Chilled Tomato Soup with Chipotle Cream
yield: Serves 6
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
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.
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
Divide soup among 6 bowls. Drizzle generously with chipotle cream.