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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Easy Tomato Soup and Grilled Cheese Croutons

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories