Tomato-Chipotle Soup with Fresh Peach Salsa

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* Exported from MasterCook *

 

Tomato-Chipotle Soup with Fresh Peach Salsa

 

Recipe By :Bon Appétit, August 2000

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds plum tomatoes -- seeded, chopped (about 6 cups)

1 cup tomato juice -- (about)

4 tablespoons chopped onion

3 tablespoons chopped fresh cilantro

2 teaspoons chopped canned chipotle chilies -- (or more)

1 clove garlic -- minced

1 ripe peach -- peeled, pitted & diced

1 teaspoon minced jalapeño chili

 

Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in

processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add

enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato

mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons

chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back

into tomato mixture in measuring cup. Season to taste with salt and pepper. Add

more chopped chipotles, if desired. Cover; refrigerate until well chilled, about

1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped

tomatoes and chill.)

 

Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon

cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls.

Sprinkle with peach salsa; serve.

 

 

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Per serving: 70 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 244mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Per serving: calories, 43; total fat, 0;saturated fat, 0; cholesterol, 0

Nutr. Assoc. : 0 0 0 0 0 0 0 0