Cold Gazpacho SoupUser Submitted Recipe
2 16 oz. cans stewed tomatoes (basil and garlic flavored)
1 cup clam juice
1 cup chicken broth
1 cup carrots, chopped
2 cups, chile ancho, seeded,roasted, and chopped
1 cup olive oil
1/4 cup balsamic vinegar
1 cup shallots, chopped
1 cup cucumber, chopped, serve little for garnish
1 cup jicama, chopped
1/2 cup green onion, chopped, serve little for garnish
2 cup avocado, chopped, reserve little for garnish
1/2 cup purple onion, chopped
Place stewed tomatoes in food processor to coarsely chopped, using pulsing speed for about 5 seconds. Place in saucepan with clam juice, broth and carrots.
Cook over medium heat until boiling and then simmer for about 15 minutes until carrots are tender. Remove from heat and cool thoroughly. Place in refrigerator for about 30 minutes until completely cooled.
While soup is cooling, marinate roasted chile ancho with 1/2 cup of the olive oil and balsmic vinegar for at least 30 minutes.
Take cold broth mixture; add roasted chiles, shallots, cucumber, jicama, cilantro and purple onion and remaining olive oil. Salt and pepper to taste and mix thoroughly. Return to freezer for about 2 hours before serving, mixing occasionally to thicken and create slightly slushy.
To serve soup place in small cold bowls and top with small amounts of green onion, purple onion, jicama, cilantro, chopped cucumbers and grated carrots.