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!
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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 101 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Sodium602mg | 26% |
Total Carbohydrate21g | 8% |
Dietary Fiber6g | 20% |
Total Sugars11g | |
Protein4g | |
Vitamin C62mg | 312% |
Calcium61mg | 5% |
Iron2mg | 8% |
Potassium896mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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