Gazpacho al Chile Poblano

Servings

6

Prep

35 (chill 4 hours) min

Cook

15 min

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Ingredients

  • 2 1/2 lbs ‏Vine-ripened tomatoes
  • 1 large ‏Cucumber
  • 1 ‏Red bell pepper
  • 1 ‏Day-old bread, 3 inches, preferably baguette
  • 1/4 cup ‏Sherry Vinegar
  • 1/2 cup; plus 2 tbls ‏Olive oil extra-virgin
  • 1 tps ‏Salt
  • 2 ‏Poblano Chilles
  • 4 ‏Garlic cloves, unpeeled
  • 1 ‏Small onion quartered
  • As needed ‏Ice water
  • Garnish ‏Croutons, chopped poblano, and chopped cucumber

Adopted from the personal recipe of Rita Benavides-Munoz. A vortex all by itself, as an appetizer or dinner.

Nutrition information per serving: 278 calories, 73% of calories from fat, 23 g fat, 3 g saturated fat, o mg cholesterol, 16 g carbohydrates, 3 g protein, 455 mg sodium, 3 g fiber.

Directions

  1. 1. Rough chop tomatoes, cucumber, bell pepper and bread; place into a bowl.
  2. Mix with sherry vinegar, 1/2 cup olive oil and salt.
  3. Cover; refrigerate at least two hours.
    2. Heat oven to 400 degrees. Spread poblanos, garlic, and onion on a baking sheet; drizzle with remain 2 tbls olive oil.
  4. Roast until poblanos are blistered, 10-15 minutes. Cool.
    3. Peel garlic; stem and deseed poblanos.
  5. Puree tomato mixture in a blender on high speed, about 30 seconds. (You may need to do this in batches).
  6. Add the garlic, onion and poblanos; puree until creamy and smooth.
  7. Taste for seasoning; add ice water if soup is too thick.
    4. Cover; refrigerate until chilled, 2 to 3 hours.
  8. Serve with bowls of croutons, chopped poblano and chopped cucumber for garnish.

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