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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

Nutrition Info

100.7 calories carbohydrate: 20.7 g cholesterol: : - fat: 2.1 g fiber: 5.5 g protein: 3.9 g saturatedFat: 0.3 g servingSize: - sodium: 601.6 mg sugar: 11.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

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!