The addition of poblano and jalapeno peppers, lime juice, and cumin provide a Mexican twist to a classic gazpacho.
- 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
- 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.