MEXICAN GAZPACHO

Mexican Gazpacho image

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!

Provided by Sher

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

1 large poblano pepper
1 teaspoon olive oil
1 cucumber - peeled, seeded, and diced
½ cup onion, finely diced
2 ½ pounds fresh ripe tomatoes - stemmed, peeled, and seeded
1 jalapeno pepper, stemmed and chopped
3 cloves garlic, smashed
1 lime, juiced
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin

Steps:

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.
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 : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g