Mexican Gazpacho

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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 101 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Combine cucumber and onion in a bowl. Set aside.

Step 3

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

Step 4

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.