Spicy Gazpacho with Chipotle Chiles and Lime

Name: Spicy Gazpacho with Chipotle Chiles and Lime
Yield: Serves 8-10
Cuisine: Spanish & Portuguese
Ingredients: 3 , ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups); 2 , medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups); 2 , small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes following illustrations below (about 2 cups); 1/2 , small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup); 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons, table salt; 1/3 cup, sherry vinegar; , Ground black pepper; 5 cups, tomato juice; 2 1/2 tablespoons, minced chipotle chiles in adobo; 1/4 cup, minced fresh cilantro leaves; 6 tablespoons, lime juice; 2 teaspoons, grated lime zest; 8 , ice cubes; , Extra-virgin olive oil for serving

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES8-10

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a ...

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