This oil-free, nut-free spicy heirloom gazpacho 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
