Cool and Hot Tomato Soup

Ingredients

• 1/4 cup chopped onion

• 1 stalk celery, chopped

• 1 clove garlic, chopped

• 1 tablespoon olive oil

• 1 pound Roma tomatoes, peeled and seeds removed

• 2 chipotle in adobo chiles, stems removed

• ½ teaspoon sugar

• 2 tablespoons chopped fresh cilantro

• ½ teaspoon ground cumin

• 2 cups beef broth

• 1 cup red wine (optional)

• Garnish: Chopped fresh cilantro

Instructions

Heat the oil in a saucepan and saute the onion, celery, and garlic until softened. Add the tomatoes, chiles, sugar, cilantro, cumin, and broth. Raise the heat, and simmer for 15 minutes. Place the mixture in a blender or food processor and puree until smooth. Strain the soup and thin do desired consistency with wine, additional broth or water.

Chill the soup for at least an hour or overnight.

Garnish with chopped cilantro before serving.