Tomato-Chipotle Soup with Fresh Peach Salsa

1. 1

   Reserve 1 cup chopped tomatoes for peach salsa.

2. 2

   Place remaining tomatoes in processor and puree until smooth.

3. 3

   Transfer to 2-quart glass measuring cup.

4. 4

   Add enough tomato juice to puree to equal 5 cups tomato mixture.

5. 5

   Place 2 cups tomato mixture in blender.

6. 6

   Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender.

7. 7

   Puree until very smooth.

8. 8

   Stir puree back into tomato mixture in measuring cup.

9. 9

   Season to taste with salt and pepper.

10. 10

    Add more chopped chipotles, if desired.

11. 11

    Cover; refrigerate until well chilled, about 1 hour.

12. 12

    (Can be made 1 day ahead.

13. 13

    Keep soup chilled.

14. 14

    Cover reserved chopped tomatoes and chill.)

15. 15

    Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeno in small bowl.

16. 16

    Ladle tomato soup into bowls.

17. 17

    Sprinkle with peach salsa; serve.

18. 18

    *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.