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!
Ingredients
- poblano pepper: 1 piece
- olive oil: 1 tsp
- cucumber - peeled, seeded, and: 1 piece (diced)
- onion: 0.5 cup (diced)
- ½ pounds fresh ripe tomatoes - stemmed, peeled, and: 2 piece (seeded)
- jalapeno pepper, stemmed and: 1 piece (chopped)
- garlic, smashed: 3 clove
- lime: 1 piece (juiced)
- white sugar: 1 tsp
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- ground cumin: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
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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.
