This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.
Recipe courtesy of EatingWell.com
Save Recipe Print
Total:
1 hr 25 min
Prep:
25 min
Cook:
1 hr
Yield:
4 servings, 1 1/4 cups each
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chilled Tomato Soup

Recipe courtesy of Michele Urvater

Chilled Tomato Soup 

Recipe courtesy of Food Network Kitchen

Chilled Tomato Soup and Crabcakes

Recipe courtesy of Terrance Brennan

Chilled Tomato and Beet Soup

Recipe courtesy of Food Network Kitchen

Orange-Scented Chilled Tomato Soup

Recipe courtesy of Giada De Laurentiis

Chilled Early Girl Tomato Soup with Ahi Tuna Tartare

Recipe courtesy of Raphael Lunetta

Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories