This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.
Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.
- 2 teaspoons ground cumin
- 2 pounds ripe tomatoes, coarsely chopped (about 5 cups)
- 1/2 cup chopped red onion
- 2 tablespoons plus 1/4 cup chopped fresh cilantro, divided
- 2 teaspoons chopped chipotle pepper in adobo sauce (see Ingredient Note)
- 1 cup fresh corn kernels (from about 2 ears)
- 1 cup ice water
- 2 tablespoons lime juice, or to taste
- 1 teaspoon kosher salt, or to taste
- 1 cup 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 yogurt.
Ingredient Note: Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
135 calories; 2g total fat; 1g total saturated fat; 4mg cholesterol; 555mg sodium; 13g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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