This fresh take on gazpacho--a chilled tomato soup--is spiked with chopped chipotle peppers, which add a deep, smoky heat to the dish. The cilantro-yogurt swirl balances the heat from the chiles and makes a beautiful garnish. Serve this soup as a starter for dinner on a warm summer evening..
Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.
Notes: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
1 1/4 cups
125 calories; protein 6.8g; carbohydrates 22.9g; dietary fiber 4.2g; sugars 13.5g; fat 2.2g; saturated fat 0.8g; cholesterol 3.7mg; vitamin a iu 2082.3IU; vitamin c 38mg; folate 61.2mcg; calcium 150.4mg; iron 1.2mg; magnesium 52.2mg; potassium 820.9mg; sodium 665.9mg; thiamin 0.2mg.