Chilled soup is a given on a hot day spent in a swimsuit. Adding chipotle offers a smoky quality to the traditional version, and toasted pumpkin seeds add a nice crunch.
Yield: 4 servings
Toast chipotle peppers in a sauté pan on medium heat for 1 minute. Transfer to a small bowl, and cover with hot water. Set aside for at least 30 minutes while pepper rehydrates.
Cover bread with cold water, and set aside for 30 minutes to soften.
Preheat oven to 450˚F. Line a baking sheet with parchment paper. Place onion on baking sheet, and drizzle with 1 tablespoon oil. Mix well, and season with salt. Add tomatoes to baking sheet. Roast for 25–30 minutes, turning occasionally, until onions are light brown and skin from tomatoes is cracked. When tomatoes have cooled slightly, remove skin and discard.
Remove and discard seeds from chipotle peppers. Roughly chop peppers and add them to a food processor fitted with a metal blade. Puree for 1 minute.
Squeeze water from bread. Add bread, garlic, vinegar, tomatoes, onion, and residual pan juices to food processor. Puree until smooth, and season with salt. Transfer gazpacho to an airtight container, and refrigerate until serving. To serve, garnish with cilantro and pumpkin seeds.
