Spicy Heirloom Gazpacho

---

This oil-free, nut-free gazpacho by Kerry Ogden has a lot of kick thanks to delicious and smoky chipotle powder. It’s the perfect soup for the summer/fall intersection when juicy tomatoes give way to luscious corn.

Ingredients

Base:

• 1 cup sun-dried tomatoes soaked
• 1 cup celery, chopped
• 1/3 cup lime juice
• ½ teaspoon chipotle powder
• ½ teaspoon sea salt

Finely chop:

• 3 cups tomatoes
• 1 bunch cilantro
• 1 small sweet onion
• 1 cup zucchini
• 1 cup corn kernels (about 1 cob)

Garnish: avocado

Instructions

Base:

1) Soak sun-dried tomatoes for about 20 minutes. Reserve the water.

2) Toss all the ingredients into a blender, adding reserved water as needed. I used about 1 cup.

3) Stir well. Pour about half of the mixture back into the blender. This will create a smoother texture.

4) Return to remaining soup and stir in the corn.

5) Chill for a couple of hours or overnight to let flavors marry.

6) Garnish generously with avocado. Enjoy!