- 4
- 10 mins
- 35 mins
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 6 large tomatoes, about 3 pounds, coursely chopped
- 4 large red bell peppers, coursely chopped
- 3 cloves garlic, thinly sliced
- 1/2 chipotle chile in adobo
- 2 cups chicken or vegetables stock or prepared broth
- Salt and freshly ground pepper
- 1/4 cup sour cream or plain yogurt
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation
Step 1
In a large non-aluminum sauce pan over medium heat, warm the olive oil. Add the onion and saute until softened, 3-4 minutes.
Reduce the heat to medium-low and ad the tomatoes, bell peppers, garlic, chipotle chile , and stock. cover partially and cook until the vegetables are softened, about 20 minutes. Remove from the heat
In a blender or food processor, puree the vegetables in batches until smooth. Alternatively, process with a handheld blender in the pan until smooth. Pass the pureed soup through a medium-mesh sieve set over a serving bowl, pressing on the pulp. Discard any solids left in the sieve. Season to taste with salt and pepper. Taste and adjust the seasoning. Let cool to room temperature and then cover and refrigerate the soup until it is well chilled, for at least 4 hours.
Taste and adjust the seasoning again just before serving. ladle the soup into chilled bowls and garnish with a dollop of sour cream and a sprinkling of parsley. Serve immediately.