Tomato-Chipotle Soup With Fresh Peach Salsa

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Plum tomatoes - seeded, chopped
1 cup	237ml	Tomato juice - (about)
4 tablespoons	60ml	Chopped onion
3 tablespoons	45ml	Chopped fresh cilantro
2 teaspoons	10ml	Chopped canned chipotle chilies - or more to taste
1		Garlic clove - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Ripe peach - peeled, pitted,
		And diced
1 teaspoon	5ml	Minced jalapeño chili

Recipe Instructions

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.

This recipe yields 4 servings.

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

Source:
Bon Appetit, August 2000

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