This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
40 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.

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  • Combine cucumber and onion in a bowl. Set aside.

  • Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.

  • Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Nutrition Facts

101 calories; protein 3.9g; carbohydrates 20.7g; fat 2.1g; sodium 601.6mg. Full Nutrition
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