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Tomato-Chipotle Soup With Fresh Peach Salsa

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Tomato-Chipotle Soup With Fresh Peach Salsa

 

2 1/2 pounds plum tomatoes, seeded, chopped

1 cup tomato juice

4 tablespoons chopped onion

3 tablespoons chopped fresh cilantro

2 teaspoons chopped canned chipotle chilies or more to taste

1 garlic clove, minced

salt

ground black pepper

1 ripe peach, peeled, pitted, diced

1 teaspoon minced jalapeno

 

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.

Makes 4 servings.

 

 

 

 

 

 

 

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