Chilled Tomato Soup with Chipotle Cream

• 2 tablespoons olive oil
• 6 green onions, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1 jalapeno chili, seeded, chopped
• 4 cups tomato juice
• 1 1/2 pounds tomatoes, seeded, chopped
• 3 tablespoons plus 2 teaspoons fresh lime juice
• 2 tablespoons prepared horseradish
• 1/4 cup sour cream
• 1 tablespoon minced seeded canned chipotle chilies
• 1/4 cup whipping cream

1. Heat oil in heavy large saucepan over low heat.
2. Add next 4 ingredients.
3. Cover; cook until vegetables are tender, stirring often, about 20 minutes.
4. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish.
5. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes.
6. Cool slightly.
7. Working in batches, puree soup in blender until smooth.
8. Season with salt and pepper.
9. Chill at least 4 hours or overnight.
10. Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl.
11. Gradually whisk in whipping cream.
12. Season with salt and pepper.
13. Divide soup among 6 bowls.
14. Drizzle generously with chipotle cream.

olive oil, green onions, red bell pepper, garlic, jalapeno chili, tomato juice, tomatoes, lime juice, horseradish, sour cream, chilies, whipping cream

Taken from www.epicurious.com/recipes/food/views/chilled-tomato-soup-with-chipotle-cream-101827 (may not work)