Poblano Gazpacho

Poblano Gazpacho: A Refreshing Twist on a Classic Dish
Looking for a refreshing and flavorful dish to beat the summer heat? Look no further than Poblano Gazpacho! This delicious soup is a twist on the classic Spanish dish, with the addition of roasted poblano peppers for a smoky, slightly spicy flavor.

To make Poblano Gazpacho, you'll need the following ingredients:

- 4 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, roasted and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 2 cups vegetable broth

To start, roast the poblano pepper over an open flame or under the broiler until the skin is charred. Let it cool, then remove the skin and seeds and chop the flesh.
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, roasted poblano pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and cumin. Pulse until the mixture is smooth but still slightly chunky.
Transfer the mixture to a large bowl and stir in the vegetable broth. Cover and refrigerate for at least 2 hours, or until well chilled.
When ready to serve, ladle the Poblano Gazpacho into bowls and garnish with chopped fresh herbs, such as cilantro or parsley, if desired.
This dish is perfect for a light lunch or dinner, or as a refreshing appetizer on a hot summer day. The Poblano Gazpacho is a vegan and gluten-free dish that is packed with flavor and nutrients. The soup has a bright red color and a smooth, creamy texture. The taste is a perfect balance of sweet and savory, with a hint of smokiness from the roasted poblano pepper.
Type: Cold Soup

Main Ingredients:

- Tomatoes
- Poblano Pepper
- Cucumber