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